THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
LOS ANGELES
PROFESSED COOK:
OR, THE MODERN ART OP
Cookery, Paftry, and Confectionary,
MADE PLAIN AND EASY.
Confifling of the moft approved Methods in the
FRENCHas well as ENGLISH COOKERY.
IN WHICH
The French Names of all the different Difhes are given and explained,
whereby every Bill of Fare becomes intelligible and familiar.
CONTAINING
I. Of Soups, Gravy, Cullis and Broths.
II. Of Sauces.
III. The different Ways of drefling Beef,
Veal, Mutton, Pork, Lamb, &c.
IV. Of Firft: Courfe Diihes.
V. Of drelfing Poultry.
VI. OfVenifon.
VII. Of Game of all Sorts.
VIII. Of Ragouts, Collops, and Fries.
IX. Of drefling all Kinds of Fifh.
X. Of Paftry of different Kinds.
XI. Of Entremets, or laft Courfe Dimes.
XII. Of Omelets.
XIII. Paftes of different Sorts.
XIV. Dried Conferves.
XV. Of Cakes, Wafers, and Bhluits.
XVI. Of Almonds and Piftachios made
in different Ways.
XVII. Marmalades.
XVIII. Jellies.
XIX. Liquid and dried Sweetmeats.
XX. Syrups and Brandy Fruits.
XXL Ices, Ice Creams, and Ice Fruits.
XXII. Ratafias, and other Cordials, &c.
INCLUDING
A TRANSLATION of LES SOUPERS DE LA COUR;
WITH THE
Addition of the beft Receipts which have ever appeared in the French or
Englifh Languages, and adapted to the London Markets.
By B. C L E R M O N T,
Who has been many Years Clerk of the Kitchen in fome of the firft Families of this
Kingdom, and lately to the Right Hon. the Earl of ABINGDON.
The THIRD EDITION, revifed and much enlarged.
LONDON:
Printed for W. DAVIS, in Piccadilly; T. CASLON, oppofite Stationer's-Hall ; G.
ROBINSON, in Paternofter-Row ; F. NEWBERY, the Corner of St. Paul's Church-
Yard; and the AUTHOR, in Princes-Street, Cavendifh-Squarc.
M.DCC.LXXVI.
PREFACE.
TH E Book, the Tranflation of which makes a
material Part of this Work, is rhe iaft Pro-
duclion on French Cookery, printed in Paris, fay the
King's Privilege, intitled, LES SOUPERS DE LA COUR.
I fhall not pretend to make any further Apology for
the Title of Supper, than that the French are, in gene-
ral, more elegant in their Suppers than Dinners. I
procured it from France for my own Help and In-
ftruction, as a Clerk of the Kitchen ; and finding it
of great Utility, I thought that a Tranflation would
be both agreeable and ufeful to many Gentlemen,
Ladies, and others, as it contains the greatefl Number
of the mod approved and neweft Receipts in Cookery,
Paftry, and Confectionary, of the prefent Time ; and
as Bills of Fare are moftly made in French, Talfo
thought it very neccflary," and of particular Ufe, to
retain all the French Names and Appellations, giving
at the fame Time a literal Tranflation, or the Mean-
ing from whence derived, by which I hope to be
allowed the Exprefiion of reconciling the Englifli
Maitre ff Hotel to the French -Cook. Although it
may be faid, that great Numbers of thefe Re-
ceipts were known by the fame Names Years ago,
the Truth of which I am very fenfible of; yet I am
alfo certain, that the Performance is very different,
and in a much genteeler Tafte, than is to be found in
any Books treating on Cookery, &c. having examined
many prior to this, as La Cwfine Royak, Le Mailre
Hotel Cuifmier, and Les Dons de Comus -, of which this
Book may be called the E/ence, with Improvements.
Gentlemen and Ladies are liable to Deception, in fee-
ing their Bills of Fare, not caring to enquire into the
particular Merit of every Difh, which often takes its
a 2 Name
IV
PREFACE.
Name from the Inventor, or the Perfon of Confe-
quence whofe Palate it pleafed firft, and under a pom-
pous Name often proves not worth the Executing.
By referring to the different Kind of Meat propofed,
every Body may eafily find out any particular Diih, or
what may be mod agreeable to furnifh their Tables
with. It is more particularly ufeful to the Englifh
Cooks, Houfe-keepers, and every one employed in
providing and making Bills of Fare, who have not
had an Opportunity of being acquainted with French
Cookery. When Dinners and Suppers are to be dreffed
by Cooks hired for the Time, they are moflly allowed
to make the Bill of Fare : This Book will greatly afllft
the Houfe-Servant how to provide the proper Ne-
cefiaries for the Execution of it -, the Mafler will find
what Provifions are to be allowed, and the Servants
will receive great Affiftance for the Performance of
their Duty in each Station : Clerks of the Kitchen,
whofe Duty it is to make Bills of Fare, and to pro-
vide accordingly, will alfo find it of very great Ufe i
as, by this Means, Concord and Unanimity will reign
between Cook and Provider, which, if either is de-
ficient in his Bufinefs, often creates difagreeable Alter-
cations to Mafters and Miftrefies, by Changes and
other Inconveniences more to be attended to. I have
myfelf, as well as many others, been Witnefs of the
Diffidence of Englifh Cooks, in looking at Bills of
Fare, of which they had probably executed the whole
feveral Times, only under different Denominations.
This has been my greateft Inducement to retain all the
French Names as in the Original, and to render their
Meanings in Englifh as concifely as I was able ; al-
though many which go by certain Appellation, which
cannot be rendered into Englifh with any tolerable In-
terpretation (at leait by me) being frequently adopted
from proper Names or Titles, they foon will become
familiar to every common Underftanding, being moflly
adopted in the Englilh Language already, at leaft in
Terms
PREFACE. v
Terms of Cookery, &c. The French Cook (how far
this may pleafe him) will lofe nothing by the Perufal,
as very few are thoroughly acquainted with the Whole,
and will help the Memory to great Advantage : There
is (till Room in Abundance for thofe who have Under-
Handing, and Inclination for Improvement. To the
Complete Cookery, the Author has a!lb added CONFEC-
TIONARY -, in which I have been more particularly
exact, as knowing it to be very much wanted among
Englifli Servants. Ladies who delight in the profitable
Amufement of making their own Sweet-meats, and
Houfe-keepers, whofe Bufmefs it is in mod Families
in England, will find it of very great Utility, not only
for the Number of different Receipts, but the par-
ticular Methods of preparing the Sugar, by which
they will fave the Trouble and Expence of renewing
their Summer's Work in Winter, as the Sugar being
prepared according to the Method laid down in this
Book, will keep the Sweet-meats of any Kind in their
proper Colours and Goodnefs for Years.
A tedious Collection of Bills of Fare would, I am
perfuaded, be unneceiTary, as a fertile Imagination,
and a LARDER provided accordingly, is the only Rule
that can be given for furniming a Table properly,
confidering the Company, and the Size of the Dimes
which are to be ufed.
I beg the Candour of the Public will excufe the In-
correctnefs of the Language and Diction. My Ina-
bilities, and Situation in Life, as an actual Servant to
the Earl of Afhburnham at the Time of the firft Publi-
cation of this Book, will, I truft, plead my Apology -,
and I hope it will be found eafy to all common Urider-
ftandings, for whofe peculiar Service it is intended.
As every Country produces many Articles peculiar
to itfelf, and confidering the Difference of Climates,
which either forward or retard them, I would not rely
abfolutely on my own Knowledge, in regard to each
Article ; I applied therefore to three Tradefmen, all
a 3 eminent
VI
PREFACE.
eminent in their Profefilon, one for Ft/h, one for Pout-
try, and one for the Productions of the Garden, viz.
Mr. Humphrey Turner, Fifhmonger, in St. James's- Mar-
ket ; Mr. Andrews, Poulterer, in ditto , and Mr. Adam
Ltnvfon, many Years chief 'Gardener to the Earl of
Afhburnbam -, in this Article I was alfo afiifted by Mrs.
Rice, Green-Grocer, in St. Albany-Street , to all whom I
ani particularly thankful for their ready Compliance,
equally for myfelf, as for all thole who may hereafter
make uk of this Book, as a Guide to Market.
The Encouragement this Work has met with, by the
Sale of two Editions in a fliort Time, having far ex-
ceeded my own Expectations, in Obedience to the
Senfe of my Friends, I have now put my Name to this
revifed Edition.
B. CLERMONT.
Princes-Strret, Cavcndilh-
Squarc, June I, 1776.
THE
PRODUCTIONS of //k SEASONS.
DU PR INT EMS. OF SPRING*
TH E Spring is the firft and moft promifing Seafon of the Year,
although the molt confined in its Productions, in regard to
Poultry, Fruits, and Gardenings ; it comprehends, March, April>
and May. The London Markets are conltantly well fupplied with
Butcher's Meat through the whole Year. I mall take no further No-
tice of thefe Articles, than that London has the Advantage of Parti,
in the Articles of Veal and Lamb, which are to be had in London all
the Year ; an Advantage to Entertainments, which the French have
not. To render this in the eafieft Manner I am able, I mall take
particular Notice of Monthly Productions of each Kind, under their
different Sorts, and give the Preference to fijh t in the Courfe of the
four Seafons. March produces Salmon, Cod, Haddocks, Whitings,
Smelts, Carps, Craw-nfh, potted Lampreys, pickled Sturgeon, Salt-
fifh, Oyfters, John-dorey, by chance, frcfli Sturgeon, and Turbots,
the fame with Plaice, Flounders, Herrings, Muffels, and Cockles at
Times. April continues much the fame, with the Addition of Soals,
Scate, Turbots ; the latter End, Mackarels, Trouts, frefh Sturgeon,
pretty common, Thames Salmon (commonly called Crimp-Salmon.)
tMaji Thames Salmon, plenty, Turbots, and Uxbridge Trouts,
Scate, Maids, Soals, red and grey Mullets, Mackarela, Flounders,
Smelts, from the Beginning of the Month ; Eels, Lobfters, Prawns,
Craw-fifh, and frefh Sturgeon, at Times. Poultry : The Beginning
of this Seafon produces Ducklings, Turkey Poks, green Geefe, wild
and tame Pigeons, and Squab ditto, Quails, wild Rabbits, Guinea
Fowls, Pea Fowls, Capons, Pullets with Eggs, Pollards, Spring-
Fowls, Chickens, Buftards, Cock's-combs, fat Livers, Eggs, and
Stones, Turkey Pinions, Leverets, Plover's Eggs. N. B. That this
Month alfo produces wild Ducks, Eafterlings, Widgeons', Teals,
Dunbirds, but all going out of Seafon. In Fruits and Garden Stuff":
Fruits remaining the Beginning of this Seafon, are Golden Pippin,
Nonpareil Apples, Pearmain ditto, Chefnuts, Medlers, dried Apples,
St. Germain Pears, and Winter Chaumontelle Royal, Lemons and
Oranges, Stone Pippins: For Kitchen Ufe, Savoys, Sprouts, white
and red Cabbages, Carrots, Parfneps, Potatoes, fmall Lettuces, white
Endives, Cellery, large and fmall Onions, Cardoons, Afparagus,
almoft all the Year between natural and forced ; all Sorts of fweet
a Herbs,
viii PRODUCTIONS of the S E A S O N S.
Herbs, either green or dried, Sage, Horfe-raddim all the Year, Bed-
Mufhrooms much the fame, Water-crefles, Beet-roots, fmall Sallading,
Spaniih Onions, Sorrel, Charvil, Leeks, Spinach, Jerufalem Arti-
chokes, Parflcy and Parfley-Roots all the Year, except the Winter is
very fevere ; many forced Articles of Gardening are produced in this
Seafon, as Cucumbers, Peas, Beans, and fweet Herbs of moft Sorts.
I flinll take no. further Nptice of thefe Things, as the Purchafe of
them is very High, and the Things are of fmall Value in regard to
their Goodnefs. Pomegranate to be had in this Seafon. April, Much
the fame Production on Hot-beds as the laft ; Golden Pippins, Non-
pareils continue good ; alfo Winter Bon-chretien, and Colmar Pear,
China and Seville Oranges, the Kentifh-ftone Pippins, and Non-fuch
Apples for Kitchen Ufe, and much the fame Sorts of Garden-Stuff,
\vith white and purple Brocoli, Afparagus, and young Raddifhes,
green Plants, fmall Sallading; all Sorts of green, fweet, and cooling
Herbs. Mav, Moft of the Winter Greens fcarce ; but produces frefh
Provifions, both for Deferts and Cookery ; as firft, towards the End,
eirly Duke Cherries, Scarlet and Wood Strawberries ; and for Kitchen
(Jfe, green Peas, Kidneyrbeans, young Plants, Cauliflowers, Cel-
lery, Carrots, both young and old, the laft moftly called Sand-Car-
rots, Spinach, Lettuces, natural Afparagus, green Goofberries,
Apricots for Tarts, young Artichokes, and many other Articles, ac-
cording as the Seafon is favourable.
D E L' ETE. OF SUMMER,
n
This Seafon comprehends June, July, and Auguft. June produce*
of Fijh, Thames Salmon, Turbots, plenty, Trouts, Mackarels, Soals,
red Mullets at Times, and frem Sturgeon the fame, Scate, Maids,
Flounders, Eels, Lobfters, Crabs, Prawns, Craw-filh, and fome-
times John-doreys, with Brills, and Hallibot. July continues much
the fame, si u gup* Thames Salmon, Turbots, only the Beginning of
the Month, and then often indifferent; Trouts are out of Seafon the
latter End of this Month, Soals are good, Scate, Brills, Maids,
Plaice, Carps, Tenches, Prawns, and Craw-fifh. In Poultry, dry
pulled Gecfe and Ducks, wild Rabbits, wild Pigeons, Fowls, Chic-
kens, dry pulled Turkies, tame Pigeons, Giblets, Wheat-ears, large
Fowls, and middling Chickens, Quails, Guinea Fowls, Chickens,
nnd Leverets. Of Fruits and Gat den S/uJ~, Strawberries of all Sorts
in full Perfection, and early Duke Cherries, Currants, both white
and red, Melons, Peas and Beans of all Sorts, Caulliflowers, young
Turnips, all Sorts of Roots, Herbs, and Sallading. Alfo, July, with
the Addition of the Mafculine Apricots, both for Deferts, Tarts, and
Preferves, Hautboys, and all the early Sorts of Cherries, Melons,
and Cucumbers plenty, Artichokes, Carolina Strawberries, Finochio
Duke Cherries. Augufl continues fome Time much the fame, with
the Addition of black and white Heart Cherries, Peaches and Necta-
trines, Hautboy?, late Scarlet and Wood Strawberries, ripe Goof-
berries,
PRODUCTIONS of the SEASONS. in
berries, and Currants of all Sorts, fome early Sorts of Plumbs ; this is
the Seafon when Confectionary replenifhes its Store for the Winter
with dried and liquid Preferves, Marmalades, Cake, Pafte, Syrup, Sec.
The Kitchen is fupplied abundantly with all Sorts of Roots and Greens,
of which a Recapitulation would be both tedious and ufelefs.
DE L'4U<TUMNE. OF AUTUMN.
This Seafon comprehends September, Ofiober, November, and gives
us the greateft Varieties of any for good and great Entertainments, in
regard to Venifon and Game of all Sorts. In Fijh, September pro-
duces Cod, fmall Whitings, Smelts, Haddocks, Soals, Brills, Scate,
Maids, Flounders, Eels, Crabs, Prawns, Herrings, Craw-fifh, John-
doreys, and Turbots at Times, Carps, Tench, Perch and Pikes.
October continues much the fame, with very good Craw-filh, Gud-
geons, Carps, Eels, Lobfters, and Salmon the latter End of this
Month ; alfo Brawn coming into Seafon, and fold by the Fifhmon-
gers. November, Salmon plenty, Crimp-Cod, and Whitings, Had-
docks, Smelts, Soals, Brills, Scate, and Flounders, Plaice, with the
fame Productions as the laft, only Lobfters often deficient in this
Month ; pickled Sturgeon, Oyfters, Muflels, and Cockles at Times.
Of t utc her 1 ! Meat, Pigs, and Pork in full Seafon. In Poultry, the
Beginning of this Seafon, tame Ducks, large Fowls, middling ditto,
Quails, Partridges, Land and Water Reals, Hares, Rabbits, Pigeons.
Odober, Geefe in Perfection, Giblets, Pheafants, Turkies, Wood-
cocks ; the latter End, wild Ducks, Teals, Eafterlings, Widgeons,
Plovers coming into Seafon, Snipes, Larks, Wood Pigeons, tame
Rabbits, and Dunbirds. In Fruits, &c. the Beginning continues
much as the laft Seafon, with late Duke Cherries, Peaches, Nectarines,
Figs plenty, Sweet-water Grapes, red and white Currants, green
Gage Plumbs, and St. Catherine ditto, with other Sorts of inferior
Quality, Mulberries, Walnuts, Filberts, Orlean Plumbs, red Currants,
Morella Cherries for Tarts and Preferves ; Field Mufhrooms, beft for
pickling ; Garden Greens of all Sorts pretty plentiful, frelh Cardoons
and Potatoes ; feveral Sorts of Apples for Tarts and other Kitchen
Ufes. October continues much the fame, with Nectarines, latter
Catherine Peaches, good for raw eating, ftewing, baking, &c. and
the Newington Nectarines, Grapes of all Sorts, Bergamotte Pears,
Burce and Creflant ditto, Golden Pippins coming in good, Medlers,
Mulberries, Walnuts, Imperatrice Plumbs, Chefnuts, Englifh Truffles
coming in, and continue for about four Months ; the Kitchen is ftill
well fupplied with common Roots and Greens, red Beet Roots, good
for Sallad, with Spanifh Onions, Cellery in Perfection for all Ufes ;
Cardoons, Cloreri, Brocoli, Endives, Lettuces, young Spinach.
November, Grapes, Buree Pears, Creflant, and St. Germain, Colmar
and Bon-chretien Pears, Golden Pippins, Nonpareil Apples, and all
other Sorts for Kitchen Ufe ; Love Apples, good to mix withfumee
Sauce ; and much the fame Roots and Greens as the Month before.
D E
PRODUCTIONS of the SEASONS.
DE L'lD'rER. OF WINTER.
This Seafon comprehends December, January^ and February. The
Produce of Fijh in December, is Salmon, Crimp-Cod, Scate, Had->
docks. Whitings, Smelts, Soals, Brills, Plaice, Founders, Crabs,
Craw-fifli, Carp, Perch, Eels, Gudgeons, Turbots by chance, pickled
Sturgeon. And January much the fame, with potted Lampreys,
Salt Fiih, Barrel Cod, frefh Sturgeon, John-doreys at Times, Oyfters
of all Sorts, Mutfels, Cockles, furbots by chance. February con-
tinues much the fame, except that Cod, Haddocks, and Whitings are
going out of Seafon, and Plaice and Flounders are but indifferent ; of
Poultry, Cock Turkies, Hen ditto, large wild Rabbits, Larks, Snipes,
Woodcocks, Plovers, Buftards, Capons, Pullards, middling Fowls,
Chickens, Quails, Hares, Pheafants, Partridges. N. B. Dry pulled
Geefe and Ducks are almoft out of Seafon about January. The
Garden furnifoes ftill moft Part of this Seafon with Golden Pippins,
Nonpareil and Pearmain Apples, Medlars, dried Apples, Chefnuts,
St. Germain and Winter Chaumontelle-Royal Pears, Colmar Pears,
Golden Rennets, and Ruffet Apples for Kitchen Ufe, with Savoy-
Sprouts, red Cabbages, Borcole, Carrots, Parfneps, Potatoes, En-
dives, the French Choux Rave^ commonly called Turnip Cabbages,
Cellery, Onions, Cardoons, and much the fame Sort of Roots and
Greens as fet forth at the Beginning of the Spring Seafon ; all Sorts
of Puree and Italian Pafte are very ufeful at this Time for Soups, as
the Herbs are rather fcarce and of very little Flavour ; all Sorts of
Butcher's Meat is good, with Pork and Pigs in full Seafon ; alfo
feveral Sorts of Roots, although very little ufed in England* as Cor-
fioners, Skirrets, Saffafras Roots for Kitchen Ufe, with Kentim-ftone
Pippins, and fmall Sallading, alfo all Sorts of fweet and cooling
Herbs coming into Seafon, at the latter End.
CONTENTS.
CONTENTS.
Des BOUILLONS, JUS, et COULIS.
Of BROTH, GRAVIES, and CULLIS.
Page.
D UIL LONS de mitonagt, ou bouillons genti rales. Of foaking
or general broth, gravy, or cullis I
Bouillons pour les pot ages & fauces. Broth for foups and fauces ibid.
Bouillon a la bate. Broth made in hafte _ 2
au bain-marie. Broth made with one pot boiling in
Confomme. Jelly Broth . 3
Rcumeftec. Jelly broth of all fragments ib.
Bouillon rafraichiffant. Cooling broth i. 4.
Autre bouillon rafraichij/ant. Another cooling broth ib.
Bouillon printauier. Spring broth ib.
pour adoucir I'acrete du fang. Broth to fweeten the fliaip-
nefs of the blood 5
au de poulet. Chicken water . -. 6
Panade de blans de poularde. Panado of breaft of fowl ib.
- de grueau. Grits panado . ib.
a la Bourgogne. Burgundy panado 6
Jus de <ueau. Veal gravy . .. ib.
de Bceuf. Beef gravy ______ . . ib.
Coulis general. General cullis . . 7
de te que Von <veuf. Cullis of what you pleafe ib.
fitreviffts. Craw-fifh cullis 8
- a la reine. Queen's cullis __ ... ib.
de jambon. Ham cullis . .9
- ' bourgeois. A family cullis ... . ib.
blanc a la bourgeoife. White family cullis ib.
at fives de marais. Cullis of garden beans 10
de lentilles. Lentils cullis . ib.
- de pois. Peas cullis . . ib.
de navels. Turnip cullis ' - ib.
a* bar riot. Bean cullis . - 1 1
de marons, Chefnut cullis . ' ... > . ib.
CONTENTS.
Pag.
Des louillons, jus, et coulis maigre. Of meagre broth, gravies,
and cullis 1
Boniil n maigre pour let pot ages de la table. Meagre broth for foups 1 2
de ptiJJ'on. Fifti broth ib.
Jus maigre. Meagre gravy ' ib.
Cculis maigre. Meagre cullis 1 3
. d'oignons en maigre. Onion cullis meagre ib.
maigre a la reine. Queen cullis meagre 1 4
maigre de navet. Turnip cullis meagre ib.
de p'jis maigre. Meagre peas cullis ib.
Potage au nature/, on defante. A pain natural foup 15
.. a la ft >n- bonne en gras & en maigre. Soup of all forts of
herbs with meat or without ib.
- de ris a la pluchc verte en gras ou maigre. A rice foup of
both forts, pale green 1 6
de cbapon au ris. A capon or fowl rice foup if>.
a la Conty en gras ou maigre. Soup Conty, meat or filh ib.
de bibcrot &ufrcmage. Cheefe foup of both forts 17
glace de touies fortes de <viande. Glazed foup of all forts
of meat ib.
de -vermicel en gras & en maigre. Vermicelli foup, with
meat or fifli 18
Soupe bourgeoije. A family foup ib.
Potage au marons. Chefnut foup ib.
d'iffus d'aigneau au coulis a la reine. Lamb's head foup,
and all appurtenances, with queen cultis - 19
'" - a la Cbartre. Chartre foup * - ib.
Bifque de cailles. A quail turine foup ib.
Potage de toutes fortes de legumes. Soup of all forts of herbs 2O
aux choux. Cabbage foup ib.
Julienne gras & maigre. Soup Julienne with meat or fim 21
de differ tnte puree. Soups of different porridge ib.
defimouillc. Italian pafte foup ib.
a la Dauphine. Dauphine foup ib.
. , i- de gibier. Game foup 22
de toutes fortes de croutes. Soup of all forts of cruft ib.
- a la Parme. Parma foup .. 23
a I* Autriche. Auftrian foup ib.
a la madehnette. A common innocent foup ib.
df macarcny. Macarony foup ib.
a la moufyuetaire. Soup for a good ftomach 24.
a la marquife. An epicure's foup , ib.
- a la Rhinoceros. Pigeon foup, called Rhinoceros, from an
Indian bird _______ /'.
de navets a Vltaliennc. Turnip foup, Italian falhion, meat
or fifh 25
alaCre/y. Soup Crefly ib.
de Lazagne. Lazagne foup , . ib.
Soupe
CONTENTS.
Pas.
Soitpf maigre de differ entesfa^ons. Meagre foup of different forts 26
Potage maigre d'ecreviffes au ris. Meagre craw-fifh and rice foups ib*
maigre a la puree de lentilles. Lentil foup meagre ib.
maigre de- ris a la reine. Rice foup meagre a la reine 27
de lait de plujieun fa$ons. Milk foup of different forts ib.
Ouille au citrcuille. Pompkin Soup - 2 g
Bifque maigre a*x ecrevijjes. Meager craw-fifh turin^ ib.
Potage maigre de moules. Muffel foup meagre . 2 n
Ouille maigre de plujtenn fa/jons. Olio, or turine of different forts ib.
Potage de (routes en maigre de plufieurs fafoas. Meagre cruft foup
of different forts . 7 -^
de lait d'amande. Almond milk foup - 30
- d'orge monde. Peeled barley foup . ^
Des SAUCES. Of SAUCES.
Sauce nonpareille. Nonpareil fauce - - o
" a la Nivernoije. Nivernois fauce , f ~ I
Petite Italienne. A little Italian fauce . /^.
~ Italienne blanche. \^ r hite Italian fauce - ib.
< a la mariniere. Manner's fauce .
au celadon. Sea-green fauce . y^
au colons. A lively- colour fauce z - 4
au confomme. Jelly broth fauce - 3,
a la Saxe. Saxon fauce . ^
a !' 'iaifon. Sauce of a thick confiftence . /^
a I'ozeille. Sorrel fauce . >.
a la mariette. Common fauce . ^
au c ''cuille. Charvil fauce - . /.
au j ;. Parfley fauce ... _,
a la . ttte. Small herbs, civet fauce -
a Ic Garonne. Gafcoon fauce .
aufenouil. Fennel fauce . _,
" a famiral. Admiral's fauce . /^.
" Roy ale. Royal fauce . ^5
a la Flamande. Flemifh fauce . /'.
a la hate. Sauce in a hurry . /^
a Faigneau. Lamb fauce .-.__. /^^
a P aw are. The mifer's fauce . ib.
au <verjus. Verjuice fauce, or poor man's fauce 37
" au pauvre bomme. Another poor man's fauce ib.
douce. Sweet fauce , tf f
aufumet. Sauce made with game ib.
ravigctte. Relifhing fauce . , .. jb.
ravigottefroide. The fame cold , . 38
' & la Madeleine. A common fimple fauce . jf, f
a I'a/pic. Sharp fauce afpick + ib.
a la gendarme. Military fauce - ib.
Sauce
CONTENTS.
Pi&.
a la belk-'vue. A well looking fauce 39
a la morue. Scate fauce or cod - ib.
. au win. Wine fauce - *&
a la Polotiof/f. A Polifh fauce ib.
aufoye. Liver fauce, or fauce of liver 40
blanche. White fauce ib.
Z. rEfpagQle. Spanifh, fauce ib.
. Robert. Robert fauce ' " 4 *
a la moutarde. Muftard fauce ib.
a la carpe. Carp fauce - ib.
a Vanguitte. Eel fauce *f
a la Bechamel. Begarnel fauce ' 4 2
., eu naquereau. Mackerel fauce ib.
. remoulade. Horfe raddifh or muftard fauce ib.
poivrade. Sharp fauce *
hackee. Minced fauce 43
.- au bain-marie - - **
- au porcfrais. Frefh pork fauce ib.^
. a la. noxette. Nun's fauce 44
*verte. Green fauce ib.
verte (Tune autrefafon. Another green fauce ib.
piquante. Sharp or relifhing fauce ib.
. au bleu celefte. A flcy-blue fauce 45
au pentife. Pontiff fauce ib.
a la nicbon. The houfe-wife's fauce ib.
. au reverend, gras ou maigre. The parfon's fauce ^- 46
a la Milanoife. Milan fauce ib.
a F orange. Orange fauce ib.
au tanard. Sauce for ducks ib.
a I'ecbalotte. Shallot fauce - 47
au bled 'uerd. Green wheat fauce ; ib.
a la reine. Queen's fauce ib.
facide. Ac;d fauce - ib.
* a la becajfi. Woodcock faucc ' 48
au trufes. Truffles fauce 'b.
maigre de plujieurt faijons . Meagre fances of different forts ib.
- general. General fauce ib.
au beure noir. Burnt butter fauce 49
fimple. Simple fauce ib.
Du B(EU F. Of BEE F.
%
Lattgue de bfgufau grosftl. Frefh tongue in a plain way 50
Langues de bccufs en caijfes. Sham beefs tongues - ib.
Langue de bafufs a la remoulade. Beefs tongue with a relifhing fauce 5 1
. de bceufs en ragout. Beef tongue ragout ib.
de bceuf grillit. Broiled beef's tongue ib.
Langues
CONTENTS.
Pag.
fumett. Smoked tongues 5 i
Langues de bceuf four ties. Smoked tongues of another fafhion 53
Langue de bceuf a la troche. Beef's tongue roafted it.
. de bceuf a la braife. Beef's tongue brazed 53
de bcsuf en crepine. Beef's tongue in cowl veal, or other ib.
de bceuf a la St. Meneboult. A brazed tongue broiled ib.
, ' de bceuf au gratin 5 4
Fate & tourte de langue de bceuf. Beef's tongue pye, with raifed
puff-pafte ib.
Langue de bceuf au Parmefan. Beef's tongue and Parmefan checfe 55
Cer--velle dc bceuf. Ox's brains ib,
Palais de bceuf a la St. Menoult. Beef's palates St. Menoult ib.
-debceiifalapoulette. FricafTee of palates ib.
. de bceuf a Y Anglo tfe. Beef's palates, Englifh fafhion 56
de bceuf au petit lard. Beef 's palates with pickled pork ib.
de bceuf au Pontijfe. Beef's palates with Pontiff fauce ib.
de bceuf au Parmefan. Beef's palates and Parmefan 57
de bceuf en filet ib.
de bceuf et} timbale. Beef's palates in moulds of any fort ib.
: debceiifa la brochette. Beef 's palates broiled on fkewers ib.
de bceufen menus droits. Beef's palates cut in filets or minced 5 8
de bceuf a la mariette. Beef's palates in a common way ib.
' de bceufalaPro<venc > ale. Beef's palates, Provence fafhion ib.
de bceuf au Parmefan anx oignons. Beef's palates with
Parmefan and onions 59
de bceuf au gratin ib %
* de bceuf a I'cfcalope. Collop of beef palates ib.
de bceuf a la marmotte. Beef's palates, country famion 60
de bceuf a la ra-vigotte. Beef's palares with a relifhing fauce ib.
" de bceuf deplujjcursfatjons. Beef's palates of different fafhions 61
Queue de bceuf au cboux. Beef's tail and cabbage ib.
de bceuf aux lentilles. Beef's tail ahd lentils ib.
' de bceuf en pate cbaud. Beef 's rump pie 62
de bceuf deplujieursfai;onr. Beef's rump of different fafhions ib.,
Gras double a la Robert. Tripes, fauce Robert ____. j&.
r double au verjus. Tripes, verjuice fauce 63
double plujteur s famous. Tripes of different fafhions ib.
Rognon de bceuf a la moutarde. Beef's kidney and muftard fauce ib.
Rognons d& bceuf a la mode ib.
Rognon de bceuf enflets. Kidney minced > 64
Rognons de bceuf en pate cbaud. Hot kidney pie ib.
Rognon de bceuf a la bourgeoife. Kidney, family way ib.
Tetine de <vacbe au <verjus. Cow's udder and verjuice fauce 65
Vfage de la graijje de bceuf & mouelle. The way to ufe beef's fact
and marrow . ib.
Tranches de bceuf a la bourgeoife. Beef fteaks, family way ib.
Tranches de bceuf a la Camargot. Beef fteak?, by the name of a
famous dancer < . " 66
Tranches
CONTENTS.
Pag.
Tranches dt bauf a la royale. Beef fteaks, court falhion 66
. * . de bcsuf a la fervante. Beef fteaks to eat hot or cold,
family fafhion ib.
dt bauf au caramel. Beef fteaks glazed or fricandeau 67
Canel/ons de boeuf. Beef forced meat, in form of a pudding ib.
Andouillettes de tranches de boeuf. Beef puddings or faufages ib.
Boeuf de defferte a la Sainte Meneboult. Cold beef marinated 68
. de dejjerts a la bourgcoife - ib.
~ de de/crte en papillotte. Cold beef broilded in paper ib.
Culotte de boeuf a la Mantoue. Rump of beef, Mantua fafhion 69
de boeuf fume e. Beef's rump fmoked ib.
*. -aTecarlatefansfaipetre. Scarlet beef without fakpetre 70
de boeuf a la Gafcogne. Rump of beef, Gafcogny fafhion ib.
de boeuf dans fon jus. Rump of beef in its own gravy 7 1
de boeuf diverjtfie. Rump of beef diver fified ib.
de boeuf au win de Champagne. Rump of beef boiled in
white wine ib.
_ de boeuf a la royale. Rump of beef, court fafhion ib.
de boeuf a la Sainte Meneboult ___ 72
Aloyau au demy f el. Chump of beef half falted ib.
Filets d'aloyau de toutes fafons. Fillets of beef of all forts 73
Aloyau au four. Sirloin baked in the oven ib.
- en ragout. Small firloin ragout 74
a la Daupbine. Sirloin, Dauphine fafhion ib.
Filet d^aloyau en crepine. Fillet of beef in cowl ib.
d'aloyau aux fines kerbes. Fillet of beef and fweet herbs 75
d'aloyau aux oignon. en crepine. Fillet of beef and onions
in cowl . ib.
de boeuf a Fintendante. Fillet of beef a la commifFary ib.
de boeuf aux ancbois. Fillet of beef and anchovies 76
ta de boeuf a l y admiral. Fillet of beef, admiral fafhion ib.
* de boeuf glaj/e. Fillet of beef and jelly ib.
Filets de boeuf au grilles. Fillets of beef broiled 77
Filet de boeuf a la Ni<veruois. Fillet of beef, Nivernois faucc ib.
de boeuf a Pltalienne. Fillet of beef, Italian fauce ib.
de boeuf a la gendarme. Fillet of beef, gendarme fafhion 78
Poitrine de boeuf fumee. Brilket of beef fmoked ib.
- de boeuf a la monarque. Brifket of beef, monarch fafhion ib.
de boeuf a la St. Meneboult. Brifket of beef broiled, St.
Menehoult 79
Tendrons de boeuf de plujieurs fa$ons. Beef griftle of different fafhions ib.
Cote ou carbonate de boeuf au four. A rib of beef in the oven 80
de boeuf a la remoulade. A rib of beef with muftard or
horfe-radilh fauce
de boeuf 'a VAngloife. Rib of beef, Englifh fafhion
Cotes de boiufa la H llandoife. Ribs of beef, Dutch falhion
Or f Hits dt boeuf. Beef's ears .
CONTENT!
Du VEAU* Of VEAL.
ft.
*Tete de <veau a la bourgeoife. Calf's head, family way 8-z
-- -- de veaufarcie. Calf's head fluffed 83
_ de veau a la poivrade. Calf's head with a fharp fauce ib.
- -- de <veau au verd-galant. Calf's head fried with parfley ib.
-- de veau en crepine. Calf's head in cowl - - 84
de veau a la fauce au pore frais. Calf's head with frefli
pork fauce > - ib.
r de veau a la St. Meneboult. Calf's head, St. Menehoult ib*
de veau marince. Calf's head marinated - 85
Oreilles de veaufrites. Calf's ears fried 7 - ib.
de veau en menus drcits* Calf's ears fhredded ib*
de veau au gratin ib*
de veau au Pontife. Calf's ears, Pontiff fauce 86
* de veau a la Martine. Calf's ears, houfewife fafhion ib.
' - de veau au fromage. Calf's ears and cheefe ib.
de veau a I'ltalienve* Calf's ears, Italian fafhion ib*
------ de veau a la Sainte Meneboult - - ib.
Cer<velles de <veau a la creme.. Calf's brains, cream fauCe 87
- de veau aux petit s oignons. Calf's brains and fmall onions ib*
- de veau aux ecrevffis. Calf's brains and craw-fifh ib*
-- de veau aufoleil. Calf's brains fried crifp ib.
l - de veau a la Gafcogne. Calf's brains, Gafcoon fafhion 88
de veau au reveil. Calf's brains, muftard fauce ib*
' ' - de veau a differences fauces. Brains of different falhioil
and fauces . .. ib*
Yeux de veau de differentesfa^ons. Calf's eyes of diffef eftt fafhiorts ib.
Langue de veau. Calf's tongue ; - g^
Fraife s de veau a u natureL Calf *s caldron, in a plain way ib*.
- de veau aufoleil. Caldron fried of a fine clear colour ib*
de veau a la P r oven f ale. Caldron, Provence fafhion ib.
Crepinettes de fraifes de veau. Caldron drefled olive fafhion ib.
Baigneits de fraifes de veau. Caldron fried, fmall fritters 90
Fraifes de veau en crepine. Caldron in veal cowl - ib.
- - de veauaVAllemande. Chaudron, the German fafhion ib.
Yourtes aux zephirs defraife de veau. Calf's caldron pie 9 \
foye de veau a la bate. Calf's liver in a hurry - ib.
- de veau a la rocambole. Calf's livejf with green -ihallots or
chibbol - - /.
1 de veau a la brocbe. Roafted . ib.
- deveanenbatereaux. Calf's liver haflets . .... g z
~^de veau a la braife. Calf's liver brazed . ib*
- de veau a la mariniere. Calf's liver, the failor's fafhion ib.
SauciJJes defoye de veau. Calf's liver faufages - 93
Rognons de veau dej>lufieursfa$ons. Veal kidney of different fafhions ib*
fieds de veau de flu/ieursfafons. Calf's feet of different fafhions ib*
b Pied,
CONTENTS.
Pa&.
Pitds de veaufarcis. Calf's feet with forced meat 9^
Pied de <veau au citron. Calf's feet, lemon fauce 94.
Ris de <veau de plufieurs fa, ons. Sweet-breads of different fafhions ih.
de <veau a la Ducbe/fi. ' Calf's fweet- bread, a la Duchefs ib.
de veait au confomme. Calf's fweet-bread with rich cullis fauce ib.
- de veau en Ckrifteaux. So called from the fauce 9 -
de veau aux fines herbs. Calf's fweet' bread with fweet herbs ib.
deveciuaTAngloife. Calf 's i weet-breads, Englifh fafhion 96
de veau a la d'Armagnac. From the Inventor's name ib.
- de veau a. la brocbe. Roafted fweet-breads - 97
de veau au Pontife. Sweet-breads, Pontiff fauce ib.
de veau en hcrijon. Sweet-breads as hedge hogs ib.
Rijfille a la cboify. Fried forced meat ib.
Queues de veau aux cboux. Calf's tails and cabbage 98
- de veau diverfifiees. Calf 's tails of different fafhions ib.
Amourettes de plufeeurs famous. Lamb's fry, and others, of dif-
ferent fafhions 99
Tendrons deveau au petit pois. Veal griftles and green peas ib.
^Tendrons de veau printaniers. Veal griftles, fpring fauce- 100
'Tendrons de veau frits. Veal griftles fried ib.
de veau a la poulette. Veal griftles fricafiee ib.
> de veau aux legumes. Griftles with any fort of greens 101
de veau en fricandeau. Griftle or breaft of veal larded
fricandeau . ib.
Poitrine de <veau aPItalienne. Breaft of veal, Italian fafhion ib.
de veau f rite. Breaft of veal fried 1 02
de veau enfurprife. Breaft of veal mafked, or wonder, &c. ib.
Oreillei de veau farcies a la quenelles. Calf's ears fluffed ib.
Poitrine de veau marinee. Breaft of veal marinated ib.
de veau farcie en ragout. Breaft of veal fluffed ragout 103
de veau au court bouillon. Breaft of veal in its own fauce ib.
de veau au Pontife. Breaft of veal, Pontiff fauce ib.
de veau en crepine. Breaft of veal in cowl ib.
de veau a la Romaine. Breaft of veal, Roman fafhion 104
Cotelettts de veau a la mariee. Veal cutlets, bride fafhion ib.
de veau grillees. Veal cutlets broiled ib.
* de veau en ragout. Veal cutlets ragout 1 05
de veau en papillottes. Veal cutlets in paper ib.
de veau marinees. Veal cutlets marinated ib.
- de veau compojees. Veal cutlets compofed or fh.ammed ib.
-" de veau en fricandeau. Veal cutlets fricandeaux 106
de veau aux fines berbes. Veal cutlets and fweet herbs ib.
<& wait aux petit pois. Veal cutlets and green peas ib.
veau au crucbon. Veal cutlets in cruft < ib.
rjeaualapoele. Veal cutlets, half fried 107
veau a PItalienne. Veal cutlets, Italian fauce ib.
de veau en crepine. Veal cutlets in cowl ib.
di-verfifihs. Veal cutlets of different manners ib.
Carry
CONTENTS.
Pag.
Cafrf de veau glaffe on pique a la brocbe. Neck of veal glazed,
larded, or roafted 107
. de veau a lafervante. Neck of veal ftewed 1 08
de veau a la poi-vrade. Neck of veal and fharp fauce ib.
de veau au monarque. Neck of veal, monarch fafhion ib.
tie veau en cr;pins'. Neck of veal in cowl 1 09
. de VL au en furprife. Neck of veal fluffed ib.
CuiJJ'cau de veau aux epinards. Leg or knuckle of veal and fpinage ib.
. de veau a la daube. Leg of veal doubed, or a la mode ib.
Quartier de veau au cbrvrtuil. Leg of veal cut venifon fafhion 1 10
- de veau au caramel. The fame cut as above glazed ib.
Ei-aule de veau. Shoulder of veal 1 1 1
Grenandim de veau auxanchois. Small fricandeaux, anchovy fauce it'.
RiJ/olettes de veau. Veal collops ib.
Paiipiettes de veau. Veal olives 112
Brezolles de veau. Veal brazed, a different collop ib.
Poupeton. Meat pudding . 1 1 5
Marbree. Marbled, coloured, &c. ib.
Grenade. A grenado 1 1 4.
Grenade en Daube. Grenado dobed ib.
Favorites. Different olives j 1 5
Venetienne de veau. Broiled veal, Venetian falhion, ib.
aujambon 1 1 6
a la motile. Venetian with marrow . .1 ib.
au vin de Champagne ib.
Tricandeaux aux legumes. Fricandeau with garden greens ib.
Noix de veau au Pontife. Knuckle of veal, Pontiff fauce j 17
de veau a la St. Cloud. The fame, St. Cloud fafhion ib.
de veau glaffee. Fillet of veal glazed ib.
Rouelle de veau a la daube. Small fillet of veal ftewed ib.
de vtau a la cendre 1 1 8
Andouillettes au celeri. Sham faufages with celery ib.
de veau a la Conty. Fillets of veal, Conty fafhion ib.
Timbale a la Rotnaine __ . 1 l ^
Veau a lajolette. Without art ib.
Gateau de Mai. A fpring cake r ib.
Pain a la Flamande. A Flemifh loaf I2O
Crepinettes de Godiveau - ib
Gateau de veau en crepine. Veal cake in cowl ib.
Veau ala vittageoife. Veal, peafant fafhion 121
Bagatelles de veau. Trifles of veal . - ib;
Filets de toulis a la Bechamel. Fillets of cullis meat Bechamel ib.
Du MOUrON. Of MUTTON.
La queue de moutcn de differentes fa$ons. Sheep's rumps of dif-
ferent fafhions - .. 121
b 2 Queues
CONTENTS.
Pag,
Queues de mouton en tanape. Sheep's rumps veiled i zz
de mcuton au caramel. Sheep's rumps glaxed ib.
de mouton au ris. Sheep's rumps with rice ~ ib.
i dn mouton au Parmffan. Sheep's rumps with Parmefan
cheefe .123
de mouton a la Flamande. Sheep's rumps Flemifh fafhion ib.
de mouton a la Milanoifc. Sheep's rumps and favoys ib.
en terrine, ct ailerons, au coulis de marons. Tureen of
fheep's rumps and pinions, with chefnuts 124.
de mouton en bocbepot. Sheep's rumps in hotchpot ib.
Langue s de moutsn. Sheep's tongues ib.
de mouton a la Pro<ven$ale. Sheep's rumps, Provence
de mouton glace es. Sheep's tongues as fricandeau 125
Langue de mouton a la royale. Sheep's tongues, royal fafhion ib.
Langues de mouton aux oignons en crepine. Sheep's tongues with
onions in cowl ib.
Langue de meutpn en papillottes. Sheep's tongues in paper 1 26
de mouton au Parmefan. Sheep's tongues and Parmefan
Langues de mouton au four. Sheep's tongues in the oven ib.
de mouton enfurprife. Sheep's tongues mafked or {hammed ib.
de mouton a la liaifon. Sheep's tongues ragout 127
* de mwton a la Daupbint. Sheep's tongues, Dauphine
fafhion - . ib.
de mouton a la bourgeoife. Sheep's tongues, plain family
fafhion . 128
de mouton en tourte. Sheep's tongues pie ib.
Canelons de langue de mouton. Sheep's tongue fried in pafte ib.
Plea's de mouton de dijferentes fa$ons. Sheep's trotters of different
fafhion s . 129
de mouton a la itlle-viu. Sheep's trotters - ib.
Pied de mouton en canon. Sheep's trotters fried in pafle ib.
Pieds de mouton a la St. Meneboult. Sheep's trotters fried or broiled ib. '
de mouton a Vafpic . 130
de monton a la rai>igotte. They are ferved with the fauce
fo called
Carre de mouton au reverend.
and anchovy
i - de mouton en fricandeau
m de mouton fans fa$ons, 'viz. plain
. de mouton en crepine. In cowl
de mouton a Fecbalcttes. With fweet herbs
de mouton au iambon ~
de mouton a la mode
au
<i la
Neck of mouton larded with ham
.I.-- de mcuton a la jardiniere, ou a la capudne. So called from
the greens, &c. ^ ib.
Cotelettes
CONTENTS.
Paff,
Cotelettes de mouton fans malice. Mutton fteaks without art, a
plain way 131
^iricot de mouton aux racing s. Hanicot of mutton with roots 132
Lotelettes de mouton de plufieurs fa^om. Mutton Iteaks of different
- de mouton oufenouil; fennel ib.
. tie movton a la cendre. ' Mutton chops ftewed flowly ib.
de mouton a rumour eux ib.
de mouton en crepine. Mutton fteaks in cowl -^ ib*
. de mouton en crepine a'une autre ja$on. Another way 133
- de mouton enfurtout. Mutton fteaki mafked or difguifed ib*
- de mouton a la Cbartreufe. Mutton fteaks, called after
the above, frier fafhion ib.
de mouton J "rites. Mutton fteaks fried 134.
.1.1 de mouton a la Filler oy . ib,
i n de mouton a lafervante jb.
. i . de mouton a F Allemande. German fafhion ib.
i de mouton a la Daupbive _ ib.
Brefolles de mouton. Mutton collops - 135
; de mouton a la po'e'le. Mutton collops another way ib*
de msuton a la Perigord ib.
! de monton aux concombres. Mutton collops with ftewed
cucumbers ib.
Mouton a la bechamel aux onions . 136
Pain de mouton au gratia. Mutton rolls in gratin ib.
filet i de mouton marines - . - < 137
de mouton a la coquette ib,
dt mouton glaj/es aux concombres ib.
de mouton en canellon \ ib.
Fricandeau de mouton > 138
Hacbis de mouton de plujieurs fafons. Hafhed mutton, different ways ib*
Cafcalopes de mouton au i>/# de Champagne, Muttqn c'pjlops and
white wine . . jb.
Rouelles de mouton aux cignoas T 130
Poitrine de mouton de plufieurs fafons. Breaft of mutton different
ways p ~~ 16.
Epattle de mouton a la Parme. Shoulder of mutton, Parma falhion iB.
de mouton au four. Shoulder of mutton baked in the oven il,
- de mouton a la St. Menehoult. Shoulder of mutton broiled 140
SauciJJTons d'epaule de mutton. Saufages or coloured moulder it.
Epaule de mouton a la bonne femme. The good houfewife ib.
de mouton en timbah 1 41
1 de mouton aufang - ib.
Selle de mouton a la St. Menehoult. Saddle or loin of mutton broiled ib.
de mouton en tanape. Matted ib.
Rot de bif de mouton 142
- de bifglaj/e. plazed ib.
sr de bif a la gar one. The fame, a la garone it.
Gigot
CONTENTS.
Pa*
Giget tie montn au cbou-fieur. Leg of mutton and cauliflower 1 42
lie mouton au vin de Champagne ib.
~ de mouton euf lets farcis rfj
Grenadins de mouton. Small fricandeau of mutton 143
Gigot de mouton a la mode. Leg of mutton, a la mode ib.
. de mouton a la Gafcogne. The Gafcony fafhion ib.
. tie mouton a ritalienne. Italian fafhion ib.
de mouton a PEfpagnole. Spanifh fafhion ib.
Mortadellft de mouton. See the receipt 1 44
Gigot dt mouton en <venaifon 'b.
. dt mouton a la fervante *&
i de mouton a la Modene 145
. de mouton au militaire ' ib.
de mouton aux legumes ib.
. de mouton au bacha *"
de mouton a la St. Geran 1 46
, de mouton a la Madeleine * ib.
Du COCHON. Of the HOG and PIG.
De la connoffance & dijjefiion du cochon
meat, and cut it up
Cocbon de /ait roti. Sucking pig roafted
.. .. - de lait en galantine. Coloured pig
. de lait au Maine llanc. Pigs, white monk's fafhion
. de lait au fere Douillet. Pig in jelly
Roulades de cocbon de lait. Rolled like large olives -
Cocbon dt lait a la Bechamel. Pig, Bechamel fauce
Paupiettes de cochon de lait. Olives of fucking pig
Cocbon de lail en timbale. Sucking pig in mould
tixre de cochon enfanglier. Hog's head, as wild boar
Ballon de cocbon. Made round, the form of a foot-ball 152
Vfage defang de cocbnn & out res. The ufe of hog's blood and others 153
Petit f ale. Pickled pork ib.
Eebinee a la poivrade. Chine of pork, poivrade fauce ib.
Le lard, comment le faire. How to make bacon for kitchen ufe ib.
Queues de cechon de plufleurs fa^ons. Pig's tails of different fafhions 154
PUJs de cochon a la Sf. Meneboult. Pig's feet brazed and broiled ib.
Oreilhs Is panache de cochon de plujieurs fa^ons. Pig's ears of dif-
ferent fafhions . . ib.
de cocbon. Black puddings , 155
de Sainte Ger ain . . ib.
Jins. Fine, delicate, better than the former ib*
blancs. White puddings ib.
liana communs. Common white puddings 156
defojes de merlans. Puddings of whitings livers ib.
defoyefgras. Pudding of fat livers 157
d'ecrevij/cs. Craw-fifh puddings ib.
Boudint
CONTENTS.
Pfc:
Saudi fis defaifand. Pudding of pheafant 157
de lapins. Of rabbits 158
Cervelats fumes. Large faufages fmoked ib.
- , de phifieurs fa$ons. Of different forts 159
SaudJJes de cochon. Common pork faufages it.
_ en crepinettes.. In cowl ib,
, de veau en crepinettes. Of veal meat it.
. de plu/teursfa^ons. Of different forts 160
. . de Champagne. With Champaign wine it.
<Timbale de loudin. A mould, fo called, filled with black pud-
ding preparation it.
. a la mariniere. Sailor fafhion 161
a la Sainte Cloud - it,
. a la Sainte Menehoult. Saufages broiled _ ib.
. auxfnes berbes. With fweet herbs 162
. en ragout ou puree. Saufages as ragout, or with any fort
of porridge 163
Andouilles de cocbon. Chitterlings or large faufages ib.
de baeuf. Beef chitterlings 164.
de <veau. Chitterlings of veal ib,
de Rouen it.
~ a rAnghife. Engliih falhion 165
de gibier. Chitterlings made of game jb.
. " a la Bechamel. White chitterlings ib.
. depot/an. Of fifli 166
a la Flamande. Flemifh fafhion it.
Andduillettes-de veau an Parmefan. Small chitterlings with Par-
mefan cheefe - il.
SaudJ/bns defanglier. A thick fhort faufage made of wild boar meat 167
- an brodtquin. Made fquare between boards, racktied ib.
Faxons de faire les jambons. How to make hams 168
Jambon de Mayence. Hams, Weftphalia faihion it.
' engelee. Harn in jelly it.
au naturel. Ham drefled in the common way 169
- " roti. Ham roafted ib.
a la braife. Ham braized ib.
Roties de jambon. Toafted bread and ham with eggs 170
Filets de pore frais. Fillets of frefh pork it.
Cotehttesdeporcfrais. Frefh pork fteaks > 171
Langues foitrees de pore. Pork's tongues Huffed it.
De L'AIGNEAU. Of LAMB.
Teie d'aigneau a la plucbe vert. Lamb's head of a pale green fauce 1 72
-' d'aigneau a la Mordeirwe. Lamb's head, after the name of
the Inventor it.
Lamb's head of different manners 173
fete
C .0 N T E N T S.
Pag,
Wre d'aigacau au Pontife. Lamb's head, another way 173
.. d y aigneau a la Conde. Lamb's head, Conde fafhiori 174.
fffit faigneau de plujieitn fafons. Lamb's head, with all its ap-'
purtenances, of different manners Ib.
Epaule d'aigneau a la Daupbine. Shoulder of lamb, Dauphine
fafhion . ib*
Epaule. d'aigneait a lu vcijinc. Neighbour faftiion 175
Quartier d'aigneau en ere fine. Quarter of lamb in cowl ib.
Ret de bif d'aigneau au monar-ue 176
Quartier faigneau auxfnes herbes. Quarter of lamb with Aveet herbs if-.
d'aigneau a lareine. Quarter of lamb with white fauce \-jj
d'aigneau en /auctions. Quarter of lamb as thick fau-
fages or chitterlings , ' ib.
Carre d'aigneau a la belle-iiue. Necks of lamb looking agree-
able, &c. &c. ir>.
dtelettes d'aigneau a la Proven fa/e. Lamb fteaks, Provence falhion I 78
i d*aigneau en bigarttre. Lamb fteaks diversified ib.
Queues d'aigneau aufoleil. Lamb (leaks of a bright colour 179
Du chevreau ou cabrit. Of kid it>.
DES GROSSES ENTREES en TERRINES et 4UTRE3*
Of large Firft Courfe Difhes, Tureen and others.
Ouille de differ entes fa $ons. Olio, or tureen in different manners i So
Carbure. A tureen with different forts of meat ib.
Ttrrines a la Flamande. Tureen, Flemifh fafhion 181
''ferrine a I'Angloife. Englifh fafhion ib.
de eeque I'on <ueut. Tureen of what you pleafe it.
debecajjes. Of woodcock 182
de perdrix. Tureen of partridges ib.
Terrifies de queues de mouton, ff ailerons, au coulis sf ragout de
morons. Tureen of fheep's rumps and poultry pinions, with
chefnut cullis and ragout . 1 83
Terrine de volatile*. Tureen of poultries it.
au monarque . 184
de tapreaux. Tureen of rabbits ib.
de macreufes au jambcn. Tureen of wild or fea ducks
with ham < 185
de poijffon. Tureen of fim ib.
a la neu<vaine. Tureen as you pleafe, or any how 186
defaumon. Tureen of frefh falmon - ib.
difauman anx ecrevijfes. With craw- fifh 187
CnJ/erole au ris . ib.
Different bocb.pot. Hotchpot of different forts
Ouille au bain marie. Hochpot of all forts of meat 1 98
Salamalec. A fancy dim, or tureen _________ i 89
Financiere. Meaning a rich expenfive diih . ib.
Cbartreufe
CONTENTS.
Pag.
Cbartreufg. After the name of thofe friars 1 90
Marbree. Marbkd, coloured > < > ib.
Corbillon. Intermixed like a balket 1 9 1
Matetotte royale * ib.
Matelottes de ce que Von vent. Matlot of what yoU like 192
Prujfienne. Matlot, Pruffian falhion 193
Mat elott e aii general. Fit for a General ib.
auxoignons d'Hollande. With Dutch or Spanifh onions ib.
Gateau de viande de ce que Vont veut. Meat cake of what forts
you pleafe - 1 "- 194.
>" a rEfpagnole. Cake, Spanifh fafllion ib.
Compojitlon de panade pour toutes fortes de <viartdes. How to rnake
a ^ roper batter to ufe with all forts of reading meat 195
Des couleurs que Totifejlrt a la cuijine. Of colours ufed in cookery ib.
De la VOLAILLE. Of POULTRY.
Poulets en fricaffee. Fricaflee of chicken < 196
Fricaffee de poulets a lafermiere. Fricaffee, farmer fafhion, or in
hafte ib r
Differentes fricaJJTees de poulets. Chickeji fricaffee of different
manners 197
Poulets a giblottes de plujiiurs fafoas. Jumbals of chickens of
different manners ib.
a Yetuvee. Chickens ftewed or matlot > 198
a la ca<valiere. Meaning without art or ceremony ib.
migncns aux ecrevijfcs. Small chickens with craw-filh ib.
a 7a perle. Chickens in the form of pearl 1 99
au <vin de Champagne. Chickens with white wine fauce ib.
-' au Pontife. Chickens, Pontiff fauce 200
a la f alette. Wanton, fantaftic, &c. - ib.
" ' a la belle-'vue ib.
> a la ntariee. Chickens, bride fafhion 201
1 a I'ltalienne. Chickens, Italian fafhion ib.
a Vafpic 202
Filets de poulets a la Bechamel pannee. Fillets of chickens, Be-
chamel fauce and bread crumbs ib.
foujfles a la Bechamel. Fillets puffed, Bechamel fauce ib.
Fleuronsala brunette. Flourifh in form of petit pate 203
Poulets a la bricoliere . - ib.
Petit pouffins aux paniis. Small chickens, and preferred nedlarines 204.
Fricajflee de poulets a la Bourdois. FricafTee of chickens, after the
name of the Author ib.
Poulets biftories. Chickens garnifhed, embellifhed, &c. 205
a la pierrettes. Chicken marbled ' - - 206
Culottes de poulets aux petit s oignons ib.
Poulets aux ({revij/es. Chickens with, or as craw-fifh ib.
c Poulett
CONTENTS.
Pag.
'f a la krocke avec ragot de legumes. Roafted chickens with
Itewed greens 207
. // la brocbe a differentes fauces. Roafted chickens with
different fauces ib.
a I"" excellence. Excellency ib.
.. a la jardiniere. From the garden greens which make
the fame ' 208
a la tonne amis. Chickens without art ib+
en papillottes. Chickens in paper 209
a la Daupbine. Chickens, Dauphine fafhion ib.
en J'aueijfcns. Chickens as large faufagcs
a I* admiral. Chkkens, admiral fafhion
. a la Tartan. Chickens, Tartary fafhion
entre deux plats. Chickens done between two dimes
. marines. Chickens marinated
a la Sainte Mcnehoult. Chickens broiled
Fricandeaux de pculets a I'Efpagnole. Spanifh fafhion
Poukt-i au <verd-pre. Meadow-green -
Matelotte de poulets a la brocbe. Matlot of chickens roafted
de poulets a Tanguille. With eel
-- de poulets cuits. Of roafted chickens
Grenadins de poulets
Poulets aux trufes. Chickens with truffles
a la Sainte Cloud. Chickens, St. Cloud fafhion
a la liafon aux petits aufs compofes.
fauce, and fmalls eggs fhammed
-' a la villageoife. Chickens, country fafhion
au gratin
en fur tout. Chickens mnfqueraded
a la reine
au celadon
(i I'Angloife* Chickens, Englifli fafliioa
en caij/'es. Chickens in paper cafes
an roumejlec. Cullis n>ade of fragments
Cuijjts de poulets a different es jauces & ragouts
with different fauces and ragouts
Poulets a la
-- aux petits ptis. With green peas
a la poele. Chickens in a hurry
- au Parmefan. With Parmefan cheefe
- au blanc-mange
- au <verjus. With verjuice grapes or others
. - au Sultan. Chickens, Turkifh fafhion
" a la favorite 223
mignons aux pijlacbes. With piftachio nuts 224.
Matclotte det pduhti aux ratines. Matlot of chickens with roots ib*.
Pojtletr
CONTENTS.
Pag.
Pallets glaces. Chickens glazed -- 224
- a la payfanne. Chickens, coun try- wife fafhion 225
. en gcltzes ; appelles au Pere Douitlet. Chickens in jelly ;
called a fribble, codling, &c. $
- a I'Indienne . 226
a la marmot te * iff.
Du DIN DON. -Of TURKEY.
Dindon a la brochc a differ elites ragouts. Roafted turkey with
different ragouts ib.
fan is d'oigncns & petit lard. Turkey fluffed with onions
and pickled pork 227
au Pere Douillet ib.
en galantine. Turkey, coloured 228
a la daube. Turkey dobed ib.
Daube de dindon foure. Turkey dobed another war 229
Dindcn au court bouillon. Turkey in its own gravy it>,
. farcl de trufes a I'Efpagnole. Turkey Huffed with truffles,
Spaniih fafhion 230
en timbale. Timbale, a mould made in the form of a
kettle-drum ; ib.
a I'ecarlalt. Turkey, fcarlet colour ib.
a la Mayencc. Turkey, Mayence fafhion 231
'a lapoele. So called for being done with very little liquid ib.
" farci de marons & fauciffes. Turkey roafted, fluffed with
faufages and chefnuts ib.
Salmi de dindon. Turked hafhed 232
Cuiffts de dindon a la Pfetrtttfale, &c. ib.
Jliles & cuiffes de dindon glades. Wings and legs of turkey glazed 233
Filets de dindon de plufuurs fa^ons. Fillets of turkey different ways ib.
CuiJ/es de dindon en facon de cuijfcs d'ojes Legs of turkies pre-
ferved like legs of geefe 234
- de dindon en furprife. Sham legs of turkey ib.
Pates de dindons a la Sainie Meneboult. Stumps of turkies, St.
Menehoult, fried or broiled ib.
Du PIGEONS Of PIGEONS.
Frfca/ee de pigeons a la pouletie. White fricafiee of pigeons 23 5
de pigeons aux pet its pois. With green peas 236
- dc pigeons a la payfanne. Country fafhion ib.
Pigeons en juriout. Pigeons mafqueraded, &c. ib.
" aufoleil. Tranffurent like the fun < ib.
four.es aux pijlacke. . Stuffed pigeons and piftachio nuts 237
au court bouillon n . fl.
a la Sainte Meneboult ib.
glacet aux leguma. Glazed and ferved withftewed greens 238
C 2 Pigeons
CONTENTS.
Pag.
Pigeons a fa Perigord au g rat in , 238
a la troche a dijferentes fauces f? ragouts. Roafted pi-
geons with different fauces and ragout 239
.. en hotbepct a I'Efpagnole. Hotchpot of pigeons, Spanilh
falhion ib.
. en erepine au Pontife. Pigeons in cowl, Pontiff fauc^e 240
-. .. . aux ecrwiftf. The fame, with crawfifh cullis ib.
a la Bry, a ritalienne. Pigeons, from the Inventor's
name, with Italian fauce 241
a la crime aux ecre<viffes. With cream and craw-fifli, as
a fricaflee
. au beurre d'ecre<vijfis. With craw-fifh butter
. accompagnecs aux ecrevijjes. Accompanied with craw-fifh 242
.- a la charmante. Delightful ib.
an monarque. Royal 243
enfurprize a la ravigotte. Mafked, with ravigotte fauce ib.
.. a la creme. With cream fauce 244
au Parmffan, et au gratia. Glazed, or with Parmefan
.. a la Fiane . 245
i. aux alles, aux granadins. As if alive, with fricandeaux 246
a la brunette. Brown pigeons ib.
au reverend. The clergyman's falhion 247
a la bate. In a hurry . , , . ib.
' au grot rene. With a ragout -___ it.
a la moelle. With marrow *- ? 248
" a la Pro'venfale. Provence fa(hion ib.
' en heri/on. Like a hedge-hog - it,
' a la. Intendante - . . . . 249
aux oignons, en ere pine. In cowl, with onions it.
a la crapaudine. Like a toad ib.
a la marline. Flatted 250
" a la princeffe. Of a rich preparation it.
Compote de pigeons aufang. Stewed with blood 25 I
Pigeons a la dauie, et aufenouiL Dobed, with or without fennel it.
a I' eminence. Cardinal's fafhion . 252
a V Allemande. German fafhion ib.
a I'echalotte. Farced with lhallots 253
en mateloite. Matlot of pigeons ... ib,
Timbale de pigeons au fume, et en pate. Of a game flavour, or
in moulds it.
Poupeton de pigeons aux choux-feurs. Mafked with cauliflowers 254
Pigeons aux trufet. With truffles . it.
DES
DES CANARDS, CANETONS, OTES, fc? OISOXS.
Of Ducks and Ducklings, Geefe and Goflings.
Page.
Canard aux petits pots. Duck and green peas ". 255
Canetons roules. Duckling rolled - ib.
en hatereau. Roafted on fmall fkewers, called hatereau ib.
de Rouen a la broche. Rouen duckling rpafted 256
. a I'ltalienne. Italian fafhion j& m
- en fricandeaux 16.
. a la puree vert. With green peas porridge 257
Canard en timbale <* ib.
.. a la Romaine ib.
' a la Nivernoife. Duck, with fauce Nivernoife * H>.
. a la daube. Duck ciobed 25$
aux navets. Duck, with turnips ib\
Macedoine de canard. Macedonian ducks - ib.
Canard de plujieurs fa^ns. Different ways 250
a la Pritjjienne. Pruffian fafhion ib.
Grenadins de canard a la royale. Small fricandeau of duck 260,
filets de canard de pltt/teursfa$ons. Duck hafhed, of different ways ib.
Oyes & o'ifons de plujieurs facons . Geefe and goflings, of different
manners 2&
Cuijfis & ailes d'oyes, comment Its tonfer<ver. How to preferve
legs and wings of geefe /J5.
Qye a la daube. Dobed goofe ib.
Oye a la Carmagnole. Goofe, after the Inventor's name 262
.- di<verfifiee. Different ways /.
Pieds d'oyes en crifteaux. Stumps of geefe in clear jelly 265
DES PQULARDES fcf CHAPONS. Of Fowls and Capons.
Poularde au groi fel. Fowl, plain boiled 263
au court bouillon. A fowl in its own gravy . 264
au reviel. Re<veit, quick fharp fauce to the palate ib.
a la royale. Fowl, cpurt faihion ib.
a lafervante 265
au due. From the title duke - - ib.
a la reiae ib.
enfauciffe. Done in the form of a large faufage 266
frite. A fowl fried ib.
en cingarat. With flices of ham _ - 267
a la Sainte Menckoult . . - ib.
a la Tartare ib.
au poi;;t dujour. From the various colours 268
aux trufes. A fowl with truffles - ib.
Fricandeau d'une poularde. Fricandeau of a whole fowl 269
etu<uee. Stewed fowl ib.
Poularde
CONTENTS.
Pag.
Poularde an fang. Fowl fluffed with black pudding preparation 270
filets de poularde a la pculette. Fillets of fowl fricaflec ib.
Poularde glacee. Fowl glazed -- ib.
en c repine. Done in cowl _ _ 271
en galantine. Fowl in cake or marbled ib,
. a la financier e - ib.
Cuijfis dt poularde accompagnees ; meaning with other things.
Legs of fowls garnifhed *- 272
filet i de poulardefouff.ee a la Bechamel. Fillets of fowl, with a
raifed Bechamel fauce ib.
Poularde aumiroir. A looking-glafs, a very clear jelly 273
Cuijfcs de poularde a Vementail. The lhape of a fan ib.
- de poularde s au quadril 274.
Rijfclles a la Bechamel. A fry of poultry, with Bechamel fauce ib.
Poularde en hochepot. Hotchpot of fowl 275
. en berffon. Fowl as a hedge-hog ib~.
*. aufime - ib.
- en cbipoulate. A tureen, or fowl matlot ' 276
Cuiffis de poularde aux trufes. Legs of fowl and truffles ib.
de poularde att prince ib.
- de poulardes a la gendarme. Military fafhion 277
foires at poulardes aux trufes. Legs of fowls in the form of pears ib.
Cuffes de poulardes en gele^. Legs of fowls done in jelly ib.
Culottes de poulardes a Vltalienne 278
Cbamoices - ib
Cuiffes de poulardes a la cendre. Upon afhes 279
Quenelles de poularde. Forced-meat balls ib r
CuiJ/es de poulardes Bacbique. From Bacchus 280
Ailerons de poulardes au dindons de differ ente s fa$ons. Pinions of
fowls or turkics, of different manners it.
compojes. Shammed pinions ib,
Terrine d' ailerons aux marons. Tureen with chefnuts 281
Crete* enfricaffees au blanc. Cock's combs white fricaffee ib,
J)es foyes gras. Of fat livers ib,
DE LA y EN AISO N OU VIAXDE NOIR.
Of Venifon, or Brown Meat.
J)u fanglier ou eocbonfauvage. Of wild boars or wild hogs 282
Sang tier a la daube. Leg of a wild boar dobed 283
Hure de fanglier a la bratfr, Boar's-head brazed ib,
Sanglier a la poi--vrade. Roafted, and ferved with a fharp fauce 284
en pet iff ale. Pickled - . ib.
Ecudin de Janglier. Black puddings of wild boar //',
Dn marcajjin. Of the fucking wild boar . ib.
- cerf, t>icbe t daim, (be-vreuil, & faon. Of deer, hind, buck,
doe, kid, and fawn 285
CONTENTS.
DU GIBIER EN GENERAL. Of Game and Wild Fowls.
ft*.
Lapreaux en caillcs. Rabbits roaited as quails - 28 >
, au Pontife. Rabbits, Pontiff fauce ~ 286
a I'ffcahpe. Rabbit collop ib.
en galantine. In cake or marbled ib.
. au pois. With green peas 287
Roulades de lapreaux. Rolled ___ ^
Lapreaux en papillottes. Broiled in paper ib.
. marinees. Marinated ib.
_, gn fricaffee. Fricaffee, white or brown ib.
Cuijfes fie lapreaux a. la Dauphine ib.
Fillets de lapreaux enfurprife. Mafkcd ib.
Lapreaux en ragout de plujieurs faijons. In ragout, different ways ib.
a la brocbe aux fines berbes. Roafted and fluffed with
fweet herbs ib.
. a la Pro'ven^ale. Provence fafhion ib.
en timbalis. In moulds ib.
~- en grenadins. In fmall fricandeaux ib.
. en matelottes. With other kinds of meat it.
Filets de lapreaux melts. Fillets mixed ib.
~ aujambon. Mixed with ham 288
Lapnaux en acbis. Haflved with other meat ib.
. en racourci. Shortened i$.
Filets de lapreaux grilles. Fillets broiled ' ib.
Lapreaux en crepine. In cowl ib.
au monar^ue. With royal fauce ib.
en falade* Salmagundy ib.
<Terrine de lapin a la puree, & petit lard. Tureen of rabbit and
pickled pork, with porridge ib.
a la payfanne. Tureen, the country fafhion ib.
Lapin en gelee. In jelly ib.
en paupiettes. Olives of rabbits ib.
Lie-lire en terrine a la daube. Tureen of hare dobed ib.
aufang. Hare with its own blood 289
Roulades de liwre. Collared hare - ib.
Filets de h<vreaux a Vefcalope. Collop of leveret ib*-
Gateau de lie<vre. Hare cake - ' 293
Cotelettes de levreau. Cutlets of leveret ib.
Liwre en civet. Hare ftewed 29 1
Levreau au cbevreuil. Leveret, kid fafhionr > - ib.
Lrevre a la Polonoife. Hare, Polifh fafhion . /.
- en haricot zyz
Levreaux en crepine, 3* grettin . . . ib.
Filets de le-ureau aux legumes. Fillets of hare with dewed greens ib.
Boudins de lever eaux. Black puddings made of hare or leveret 293
Filets de levereaux aux anchors. Fillets with anchovies tb.
Lrvtreavx a la minute. Qwck } in a moment 'ib.
ton
CONTENTS.
Pa*.
Da ramertaux. Of wood-pigeons - 294.
RaMsreaux a FAllemande. German fafhiori - ' - - it.
_ aux fenouil. With fennel fauce it.
Becajfif, BecaJJines, tff Bee aux a la troche a dijferentes fauces. Wood-
cocks, fnipes of both kinds, roafted with different fauces it.
Salmie de becajjes 295
. de becajfcs a la Salnte Menehou.lt ib.
Jlecaflines a la ducheffe ' 296
Eecaux a-la Perigord it.
au Jaime de provente. Snipes falmie, Provence fafhion 297
Filets de becajffes au jus de canard. Fillets of wood- cocks with
duck gravy ' " it.
Becajfes & beeajpnes aux trufes y & aux olives. Wood-cocks and
fnipes with truffles and olive ragout it.
Des alouettes. Of larks -" 298
Alouettes en cerifes. Larks in the form of cherries ib.
Des flutters, varteaux, & grives. Of plovers, lapwings, and
thrufhes ' it.
Pluvier a la Perigord. Plover with truffles 299
Cailles a la Flamande. Quails, Flemilh fafliion ib.
..i au laurier. Quails with laurel 300
. - en ragout, ditto en matelotte, au gratin, &c. - it.
Des perdreaux & pe rdix. Of partridges, young and old ib.
Perdreaux a la troche a differ entes Jauces & ragouts. Roafted
partridges, with different fauces and ragout - it.
. a la Madelaine 301
grilles aux fines herles. Broiled with fweet herbs it.
i a la Proven fdc, au Pontife it.
au conftmme. With rich cullis fauce ib.
a la Perigord 302
Perdrix a la filler oi. From the title it.
Perdreaux a la Mandui. After the name of the maker 303
1 a lajardiniere. With garden greens it.
Perdix a la daube Sicilienne. Partridges dobed, Sicily falhion it.
Perdreaux a la Daufhine . , . 304
1 au citron. With lemon fauce - it.
glaces. Like a fricandeau it.
a la Poknoife. Poliih fafhion it.
Aihis de perdreaux au gratia . . . it.
Perdreaux au fumet . . it.
a la braze aux choux. Brazed with cabbages it.
Ac bit a la Turque. Hafhed, Turkey fafhion 305
Des RAGOUTS, et des RISSOLLES. Of Ragouts, Collops, or Fries.
Ragout de Salpicon. Forced-meat ragout 305
ifon afarcier. Ragout for fluffing any thing 306
Ragout
CONTENTS.
Pa.
Ragout de falpicon a PArkquine. Of various colours 306
-- defoyesgras. Of fat livers - 307
de crete'. Of cock's-combs ib.
. de jambon. Of ham ib*
de petits asufs, et rognorts de toq. Of fmall eggs and
cock's kidnies - - 308
- da rls de -veau. Of Calf's fweetbreads ib.
- mclss dc trufes et d'buitres. Of trufRes and oyfters 309
a V Anglcife. Englifh fafhion ib.
- feercviJTes. Of craw-fifh 3 1 o
- de laitances. Of carp rocs il.
- de mottles. Of mufclcs - ib.
- d'huitres, de plu/ieurs fafons. Of oyflers, different ways 3 1 1
- de morilles. Of morclls - - - 3 1 2
da champignons. Of mufhrooms ib,
de concombres. Of cucumbers 313
. -- de f>ois> Of green pens - ib.
- de i/frjus. Of vcrjuic? grapes, and others ib.
- de trufes. Of truffles - 3 1 4.
d'afperges en petits pois. Of afparagus, as green peas ib.
' - de petits oignons. Of fmall onions - ib.
de ratines. Of roots 315
. - de navets. Of turnips ib.
- de cbicoree. Of endive and lettuces ib.
- d'oxeit'le. Of forrel - 3 1 6
. - fefinars. Of fpinach - - ib.
ck cardans d'ej'pagne. Of Spanifh cardoons ib.
" de <pijT aches. Of piltachio nuts 317
1 de cornicbons. Of Girkins " ib.
de cerneaux. Of green walnuts /.
de cboux. Of cabbage
- de cbouxfleurs. Of cauliflowers . 3 1 8
d^baricots 'verds. Of kidney-beans ib,
RiJJolles a la bechamel. White collops ... ib,
a la cboify . 319
de palais de bceuf. Of beef's palates - ib.
de gibier. Of game ' ib.
- de differ entes farces. Of different forced-meats 320
r (t la preji ente - ib.
a la Proyenfale. Provence fafhion , - ib.
Du ROTI, et de la f aborts de h preparer. Of ROAST, and how
to drefs each Kind 321, &c. &c.
Du POIS SONS d'Eau douce, et de Mer. Of Frefh and Sea Water Fifti.
Dfs graces et braifes maigres. Of meagre glazes and brazes 325
de poijfin. Fiih forced-meat - < > ib.
d Farce
CONTENTS.
Pag.
Farce mnigre fan* poijjons. Meagre farce without fifli 326
Carpe au ccurt-btuillon, et an bleu. Stewed carp, blue fauce id.
a la bourgogne. With red wine iff.
a laf.nanciere. Rich and expenfive 327
far tie, a In gendarme. Stuffed, the military fafhion ib.
' grillee, alafar<.e. StufFed and broiled 328
/rite. Fried ib.
a Fetuvfe. Stewed ib.
- etuvle a la chartreufe. Stewed in the monadic way 329
en matclotrc. In matlot ib.
en matelatte a la marinicre. In matlot, feaman's fafhion 330
a la Jacobine. Another monaftic way ib.
aux fines herkes. With fweet herbs ' ib.
farde. Stuffed 331
a la Daupbine. The Dauphine famion . ib.
- au monarque. Carp monarch 332
a la Pclonoij'e. Polifli fafhion ib.
a la brocbe. Roafted ib.
. tn achis. Haihed 333
, en redingotte. Mafked . ib.
- en eciijjon. In the form of an 'fcutcheon ' ' ib.
au prince. The prince's famion 334
Filets de carpes de plufieurs fa$ons. In fillets ib.
Du brocket. Of pike 335
Brocket a la foulette. Pike with white fricaflee ib.
. frit. Fried pike ib.
a I'ltalienne, a la brocks. Roafled, Italian fafhion 336
. en dauphin. In the form of a dolphin ib.
a la marice. The bride's fafhion ib.
au gros fd. In a plain way 337
a la brocket, en gras ^2 en maigre. Pike roafted with
meat, or meagre fauce ib.
a la femone. The country wife's famion ib.
en g ranadins. As fmall fricandeaux 338
en etu'Vce. Stewed as a matlot il.
au 'vin de Champagne. With white wine ib.
a it Provenfalt. Frovence fafhion < 339
a la ducbcffe. Her grace's famion ib.
. moitie aujblue, moitie frit. Half ilewed and half fried ib.
a I* Allemande. German famion 340
a F Efpagnole . Spanifh fafliion ib.
~ a F Arleqirine. Of various colours ib.
Des Anguilles. Of Eels . 341
jfnguilles tnfricaffee de poulets. Eels as chicken fricaffee ib.
. a In Ni-vernoife. With Nivernoife fauce ib.
. a la brocbe, di'verjifn'e. Roafted, different fauce ib.
. glacee. Glazed, as a fricandeau 342
. . a la cbartreufe . . . ib.
Anguilles
CONTENTS.
Pag.
illes a la Sainfe Meneboult - . .... 343
au brodequin. Racktied ib.
a dc. co'/fer f ver les anguilles, ou autres poijjons. To preferve
eels, or any other kind of fifh . ib.
ixtes. Fried eels 344
--- ti I'etu'uce. Stewed, or in matlot ib.
-- en canape. Matted, or mafk.cd 345
A rdouilleties d'anguilles. Saufage, or chitterlings o'f eel it>.
jfnguilles a la Napolitaine. Eels, Neapolitan fafhion 346
--- a I'afpic. With a fharp fauce - *'/.
Des lamprois. Of lampreys . ib.
Encvee de lamproi. Ste.wed lamprey - 347
La>n' t >roi grille a la rtmouiade. Broiled, with remoulade fauce ib.
-- a r Italienne. Italian fafhion - ib.
- ft la burgogne. With red wine 348
De perches. Of perches _______ ib,
Perche au beurre. Perch, with butter fauce - ib.
-- a la Tar tare. Tartary faihion - 349
- 2' dijferentes fauces 9" ragouts. With various fauces and
ragouts
la Saint 'e Menehoult
. -- a r^Kgloij'e. Englifh faihion - ib.
- matte'otte a feau. Matlot of perches - .. , .. J^Q
-- au <uin de champagne. With white wine ib.
Des tenches. Of tenches - 351
Tenches a la poulette. Tenches, as a chicken fricaflee - ib.
- au Pontife. With Pontife fauce - ib.
en ragout. Ragouted . . ib.
a la bonne-femme. The good houfewife's fafhion 35 z
a la ravigc,tte. With ravigot fauce - ib.
- au monarque. Royal fafhion ib.
- - de plufeeurs fafons. Different ways 353
a r Italienne. Italian faihion - ib.
Delatruite. Of trout 354
Truite aux fines herbes. Trout with fweet herbs ib.
-- a I* Allemande. German faihion - ib.
- au bleu. Of a fine blue colour 355
-- a la chartreufe. In a monafdc way . . . ib.
-- a la perigord. With truffles i ib.
-- glacee. Glazed as a frieandeau 356
-- JUtts. de dijferentes famous. Fillets of trout, different ways ib.
-- au four. Baked - - ib.
-filets aux win de champagne. Fillets of trout with white wine 357
Du tarbillotiy goujcn, et grenouilks. Of the barbel, gudgeon,
and frogs 357, 358
f)u Saumon. Of falmon . 358
. d 2 Saumon
CONTENTS.
Pag.
Saumon aux ecrevijjes en gras et en maigre. Salmon with craw-nfli 359
- accompagne. Garnimed with other things it,
. aux fnes berbes. With fweet herbs 360
e 71 n'icandeau "~" ib.
a la bonne-femme. The houfcwife's fafhion it.
frit. Fried 3 6
flets a I'ltalienne. Italian fafhion ib.
en hatelets. As haflcts ib.
Pure de faumcn a differentes fauces et ragouts, Joul of falmon,
with different fauces and ragouts $6z
Darde de faumon, a la cboiji. Split falmon ib.
CaiJJes de faumon fumes. Cafes of fmoked falmon ib.
Saumott/ale a la Hollandoife. ' Dried falmon, Dutch faftiion 363
Salade de faumon fale, et autres fa^ons. Sallad of dried falmon,
and other manners ib,
Df Vcjlurgeon. Of fturgeon . ib,
Efturgeon a dijferentes fauces en gras et en maigre. Sturgeon
with various fauces 364
> a la troche en gras et en maigre . ib.
" a la mayence. Larded with ham ib.
a la bonne-femme. The houfewife's fafliion 365
-. grille. Broiled ib.
& la Saint e Menehoult y en gras et en maigre it.
a I'Angldfe. The Englifh fafhion J 367
Crenadins ftfargtw. Sturgeon in fmall fricandeaux ib.
Ejlurgeon a la cenetrt. On afhes, or brazed flowly 368
Du turtot et turtotin. Of turbots, large and fmall ib.
Yurtot au court-bouillon. Turbot, plain boiled - ib.
Turbotin aux fines berbes. Small turbot with fweet herbs 369
- a la Sainte Menehoult. Broiled it.
Filets de turtot, de differ entes famous. Fillets, different ways it,
Turtotins au Parmefan. With Parmefan cheefe 370
Turtot au Pontife. With Pontiff fauce it.
glacft. Glazed it.
>-en citron. With lemon 371
' a lafinanciere, (See carp under the fame name) ib.
a la Hollandoife. The Dutch fafhion 372
De tariets, plies, et halitotte. Of flounders, plaice, and hallibut it,
Carhts au citron. Flounders with lemon fauce 373
De la fair. Of the foal ib*
Soles au Pont if c. Soals with Pontiff fauce 374,
de pluficurs fathom. Soals, different ways ... ib.
"" aux fines berbes. With fweet herbs -. ib.
au four. Baked ___ 375
i en hatereau. Olives of foals, either fried or roafted ib.
: en fricandeaux . it.
filets defoles a la Bechamel. Fillets of foals, with Bechamel fauce 376
defoles au verjus. Fillets of foals, with verjuice fauce it,
toPalofe. Offhad-nlh. _ _,- it,
CONTENTS.
De la vive. Of the weaver ..' . - 377
Fives de differentes famous - . ib.
Matelottes de vives a la Provencals ib.
Fives a la Sainte Cloud . . /.
.' . glacees _____ jb.
aux fines herbes - ib.
a la ducbej/e ib.
- farcii a dijferentes fauces > 378
a la foulette * ib*
a la Provencals ib.
-. a V AV.emande ib.
De merlans et furmulets. Of Whitings and Mullets ib.
Merlans a la fauce a la Morue. Whitings, with fauce Morue Ib.
. en hatereaux. (See foals) 370
Quenelles de merlans. With forced-meat balls ib.
, a la moutarde. With muftard - ib.
. au Pontife. Pontiff fauce ib.
- a la fervante. In a plain manner ib.
Eperlans a la Sainte Me.neboult. Smelts broiled 380
en furtout, Mafked ib.
au fenouil. With fennel fauce ib.
Mate/offcs, ou epcrlans aux fines berbes, Matlot of fmelts, or
with fweet herbs - ib.
Du maquereaux. Of Mackerels 381
Maquereaux a la maitre d'hote!. Mackerels, the clerk of the
kitchen's manner ib.
- aux fines berbes. With fweet herbs - ib,
. a la Flamande. Flemifh fafhion 382
au cuurt-bouillov. In their own fauce ib.
a I'ltaliennc. Italian fafliion ib.
1 en fricandeattx -
'. Afrits. Fried
" a la Nivcrnoife. With Nivernoife fauce
Filets de maqucrcaux au jus d 1 orange.
orange fauce
Ca'ijjes de maquereanx aux trufes. Mackerels broiled in
cafes, with truffle fauce
Maqucreaux aux ecreviffes. With craw-fifh fauce
en cailles. Like quails
Des barengs et far dims. Of herrings and pilchards
Harengs frais i a la moutard. Freih herrings, muftard fauce
' frais marines ___________
frais, fauce au caper;. With caper fauce > -
1 frais, au fenouil. With fennel fauce -
frais, a la Sainte Menehonlt. Broiled
" frais, BVX fries berbes* With fweet herbs ,
Hereng)
CONTENTS.
Pag.
Hertfigs frais, en matelstie. Matlot of frefh herrings 386
fon tt Jules a la Sainte Menebouh. Dried and pickled
herrings, broiled ib.
Sardines grilles. Broiled pilchards ib.
JR.auget aux capres. Roaches, with caper fauce 387
Du cabiliof, de la morue, et merluche. Of frefh, barrelled, and
dried cod ib.
Msrluche a dijferentei fauces. Dried cod, or flock fifn, to dif-
ferent fauces ib.
Hure de cabiliot aux huitres. Cod's head, oyfler fauce 388 .
Morue fraiebe, aux f.nes kerbes. Codling, with fweet herbs ib.
ou merluche a la Flamandc. Barrelled or dried cod, Flemifh
fafhion - ib.
a la caputine. Barrelled cod, the Mendicant way ib.
- et rxerlucbe a la jardiniere. With garden fluff 389
a la mai f re d'httel ib.
- a la moutarde. With muflard fauce > ib.
au beurre noir. With burnt butter ib.
a la creme 390
aux verju-s de grains ib.
De la rain. Of fcate ib.
Raie a dijferentts fauces. Scate, to different fauces ib.
au beurre noir. With burnt butter ib.
marit;te~ Marinated 391
grillee. Broiled ib.
aux fines berbes, a la Jacobine. With fweet herbs ib.
en matelote au Parmefan ib.
au <vin de champagne. With white wine fauce 392
a la burgogne. Wkh red wine fauce ib.
De la PATISSERIE. Of PASTRY.
Pate brifee. PufF-pafte 393
feuilletee. Rich puff-pafle ' tb.
feuilletee a Vbuile. Rich pufF-pafte, with oil ib.
' a demi-fuilletage. Not quite fo rich 394.
' a la graife de beeuf. Paile with beef fuet ib.
a baignets. Friture pafte, or batter ib.
croquante. Pafle for crokants . ib.
a la royale. Royal pafle 395
a la reine. Queen's pafle ib.
a VEfpagnole. Spanifh pafle ib.
a canellon. Pafle to bake or fry any thing in ib.
au ris. Rice pafle 396
au beurre d'ecrtviffes. Pafte with craw-fifh butter ib.
aufucre. Sugar pafle ^ , , , . ib.
ax fromage. Cheefe pafle . ib.
a la ducbe/Te. The duchefs's pafte 4.
Pa*
CONTENTS.
Pag.
Pated^amandes. Almond pafte - 397
- a echaudte. Shoudy pafte -- - ib.
- a brioche. Tvvifted like a Turk's cap 398
- de flans, dario'es, ft de ce que I* on i>tiut. Pafte proper for
large and fmall cuftards ib.
- a la Flamande. Flemifti pafte < - . 399
De P A T E S. Of P I E S.
Pate de bccuf. Beef pie - ib.
. - de wean. Veal pie - 400
- de mouton mele. Mutton pie mixed ib.
- - de cichon de lait. Sucking pig pie - - ib.
- dejambon. Ham pie - 401
de venaifon. Veniibn pie " iL,
de poulardes, d'u^dons, et autres volatlles. Of ail kinds of
poultry and wild fowl . - 402
. d' Amiens, en fate fine. Amiens pie, with a fine pafte ib.
- - d* Amiens, en pate bife. Ditto, in common pafte 403
- deperdrix. Partridge pie - ib.
- de pluviers, lecaffes, et bccajjtnes. Pie of plovers, wood-
cocks, and fnipes - 404
. de pigeons, ortolans, cailles, alouettes, &c. Pie of pigeons,
quails, or fmall birds ib.
de peri'^ueux. Perigord pies - ib.
- - de lie<vres et de lapins. Pie of hares and rabbits 405
- de faifand. Pheafant pie - ib.
. - ftftvrgedtt. Sturgeon pie -- - ib.
- de macreufe. Pie of wild fowl ib.
- de truite. Trout pie - 406
- - de foles. Soal pie ib.
- defaumon. Salmon pie - - ib.
Des Tourtes, Pates Cbauds, et Petites Patfferies.
Of Tourts, hot Pies, and fmall Paftries.
Tourtes d^ ailerons. Tourte of poultry pinions
de becaj/es. Of woodcocks
- aux cailleteaux. Of young quails
- deflets de levrauts. Of leveret's fillets
- defois gras. Of fat livers
' - de langues de bceuf, veaii, et mouton.
and mouton tongues
de lapreaux. Of rabbits
de pigeons. Of pigeons
de ferdreaux. Of young partridges
CONTENTS.
Pag.
STourtes de godiveaux. Of raw force-meat 410
de tendrons de veau. Of veal griflles ib.
de faucijfis accompagnees. Of faufages garnimed with
other things ib.
* de lafaques. Dumpling pafte pie ib.
de <viandes blanches. Of white nieat _ 41 3
. deflets de mouton a la Robert. Of fillets of mutton and
onions
. . en putts. In wells
de cannetons au e vin de champagne
white wine
au xepbir
de lapin au zephir. Of rabbits, in the fame way
de macaroni au zephir
d'oeufs. Of eggs
defoles. Of foals
de moules et de buitres. Of oyflers and muffels
" de cabilliot. Of cod, &c.
d'efturgeon, d'anguilles, de brockets, et de carpes.
fturgeon, eels, pike, and carp
Des petit s pates de godi-ueaux. Of force-meat petty-patties
- ntjoucij/ti, In the form of faufages
a la reine. With queen fauce
- au Pontiff. With Pontiff fauce ib.
' de ce que I' on vent. Of what you pleafe . 417
a la choify. With fsveet-bread, &c. ib.
a la perigord. With a farce mixed with truffles ib.
a la ncffi. With udders ib.
- a mincelle. Wiih minced-meat ib.
' de gibier. With any fort of game ib.
depoifon. With fifh ib.
- de poijjbn aux ecre--v:Jfis. With craw-fifh butter or cullis ib.
de poiffbn a la creme. With bechamel or cream fauce ib.
"- d'oeufs. With eggs . 418
" de toies ct laitanccs. With livers and roes ib.
Des Tourtes et autres Patifferies d'Eniremets.
Of Tarts, and other fecond Courfe Paftry.
Tcurte de cerefes froides. Cold cherry tarts - 418
de framboijes. Of rafberries ib.
dc fraifes a la glace. Of ftrawbcrries and iced cream 419
d'abrifots. Of apricocks ib.
" de franc hipane. Italian tart - ih.
a la motle. Marrow tart 420
- d'amandes. Of almonds .. ib.
Toui-te
CONTENTS.
Page.
Vourte de verjus. Of verjuice grapes, &c. 420
- ds mi/feat. Of fweet grapes ib.
--- de ftftaches. Of piftachio-nuts 421
^Tcurtc a la cbantiili -- ib.
--- de pommei. Of apples -* ,____ ib.
--- de poires. Of pears ib.
-- de prunes. Of plumbs - 4 22
Of fpinach
-- de grofeilles iwies. Of green goofberries - *&
- de cbocolat, et de cojfe. Of chocolate and coffee 423
--- a la payfanne. The common, or country fafhion ib.
-- de trafes, a la glace. Of truffles, iced ib.
Tourte d' Entremets de ce que ton veut.
Second Courfe Paftry of any Kind of Fruit or Jelly.
Petitcsjaloitfis. (From a grate, through which Nuns and Spanifh
wives are fpoken to) - 424
'J'artelettes a la crZme. Cuftard in pafte ....... ib.
a la panne - ibi
-- el-, majjepains. Tartlets of fugar pafte ib.
Riffolles d : 'entremets de ce que I* on <veut. Fritures for fecond courfe
dimes of any kind . 425
Souffets. Raifed puff cakes - it.
Croquantes a la d'Ejlrees. Crokants, from the Inventor's name ib.
- - en caramel. Burnt fugar crokants > 426
11 de pate d'amanda. Of almond pafte ib.
Naeuds d'epees. Sword-knots 427
MaJJefains de Jleurs. Sugar, or almond pafte, cut in flowers ib.
Paniers da <vendange ib.
Pctites rojjettes. Small knots 428
Petites corbeilles de maffepains a la glace. Small buckets of fugar
pafte, with iced cream ib.
Gateaux a la madeleine. Common fmall cakes - 4.79
a la neige. Whipt cream, like fnow - ib.
dc niauffles ib.
Bifcuit de Turin, ou gateau de Savoy. Savoy cake 430
Sonnet de Turquie a la glace. Turk's cap, with iced cream ib.
Bonnet de Turquie enfurprize. Sham Turk's cap _____ ^- ,
Gateaux en turbans _. _. ib,
Bonnet aux piji aches . ib.
Gateaux en feuillage. Cake of rich puff pafte - ib.
- a la Polonoife. Polifh cake ib.
- au Sultan. Turkifh cake 43 z
" d'amandes. Almond cake . -- - ib.
- la. Bechamel. Bechamel cake . ib.
e Gateaux
CONTENTS.
Pag.
Gateaux dc Compiegne 43 3
au r:s. Rice cake it.
de pijtache. Piltachio cake it.
ds -uerjus. Of preferred verjuice grapes it.
a la Daupbine. Dolphin cakes 434
Rameqtiins. Cheefe cakes it.
vole au -veut. Light cheefe cakes it.
Timbules. Mould in the fliape of a kettle drum 435
Pet its choux. A fmall fort of fhoudee it.
Bifcuit au clinquant. Tinfel cake it.
Talmoufes. Cheefe cakes of a different kind from ramequins it.
de Salute D, :ts 436
Flancs. A large cuftard it.
DarioJes. Moulds fo called it.
Feuillantine. Cream cakes 437
Ecbaudes au fel. Dumpling pafte it.
P it.it s a'amr.ur. Moulds fo called it.
G:belets a la mciille. Marrow tumblers it.
Different! Entremets de Eifcuits.
Different fecond, or laft Courfe Dimes of Bifcuit Pafte.
Gcndfes. Olive fritures 438
Canellons it.
De^ entremets de creme, legumes, et autres. With meat, or without 439
Creme legere. Light cream it.
au chapeht. Cream in borders like a firing of beads it.
en quadrille. In fquares, or of four colours 440
a la croix de Maltbe. Like a Malta-crofs ' it.
a la Suliane. Turkish cream it.
a I'atteffe. Nun's cream 441
Creme a la mariee. Bride cream . it.
- frite. Fried it.
Autre creme frite. Another fried cream it.
Crfme de chscalat. Chocolate cream . , . - j^^z
de coffee. Coffee cream it.
. d' herbages de ee que I' on veut. Of any kind of garden herbs it.
Vi'/oKtee. Soft, rich cream it.
brulee. Burnt cream - 443
de vermice!, au de ris. With vermicelli or rice it.
- a la Stra/tcurg. Strafbourg cream it.
^ a la Daupbine. Datiphine cream 444
- au gratin. Glazed cream _ it.
mcrinquee. Frothed cream 445
Autre creme meriuguee. Another frothed cream . it.
Creme
CONTENTS.
Pag.
Creau fouffee. Raifed, or puff cream 445
a la re'tne. Queen's cream 446
.. d'oeufs a I'eau. Of eggs and water it.
an blanc-mange. -Like blanc- mange . ib.
d'ccrc*vijfes. Craw-fifh cream it.
bachique, Bachanalian cream 447
- a la Ronrgogne. Burgundy cream ib.
. - de ris au bouillon. Rice cream boiled in broth if-.
. ... - a la ducbeffe 44 ^
>. - - a la nourice. Nurfe's cream ib.
Baignets Itatiens. Fritures, Italian fafhion iff*
. a FAngloife. Englifh fafhion ib.
au Jurtout. Mafked 449
tfamandes. Of almonds . ib.
' 'foiifies de pate. Of raifed pafte ib.
de pain a chanter. Wafer pafte 450
- de blanc-mange ib.
. de pommes en piedefteaux. Apple fritures on pedeftals ib.
, ' de pommes enfurprize. Apple fritures mafked 451
. a la mariee. Bride fritures ib.
- de peches, et d'abricots. Of peaches and apricocks ih.
. a la ere me. Cream fritures ib.
. de fraifes. Of ftrawberries ib.
defureau, et de <vig?ie. Of elder flowers and vine leaves 452
a VEfpagnole. Spanifh fritures jb.
a la Daupbine. Dauphine fritures to.
. alafermiere. Houfewife's fafhion 453
a la nounette. Nun's fritures ib.
? en caij/es. In paper cafes ib.
. de plufieurs fa$ ons. Different forts of fritures 454
Raties a la Genoife. Genoa toafts ib.
a la minime ib.
a F Infante. Spanifh toaft ib.
' au mortier. Pounded toaft - 45;
- de Bretagne. Britanny toaft it>.
de fois gras. Of fat livers - ib.
de rognons de veau. Veal kidney toaft ib.
au jambon. Of ham ' 456
- defoies de raid, et autres. Of fcate livers and Others ib.
- a I" Allemande . German toafts . 457
- de legumes. Of garden greens, &c. *i.
- en rcchers. Rock toafts - ' if>.
-fouffiees. PufF toafts p- ib.
Pcmmesenfarbalat. Apples feftooned 4^8
en ctJtmofox, In the fhape of fnails ....... ib.
' ' cafurprixe. Mafked * ,< //-.
e 2
CONTENTS.
Tag.
Pommfs farcies. Stuffed 459
glacees. In jelly < ib.
au cbocolat, et a la creme. With chocolate, and with cream ib.
an gratin, a la creme ib.
Pain ctejambon a la mayence. Ham roll, or cold loaf ib.
enfurprize. Mafked loaf 460
de morilles et de champignons. Of morels or mufhrooms ib.
a I'Efpagnole. Spanifh loaf *- ib.
a la creme. Cream loaf 46 1
a la ducfrej/e ib.
Macaroni. An Italian pafte > ib.
F endues en caijfis. Melted cheefe, in paper cafes 462
Gaufres a la Flamande. Flemifh wafers ib.
Laitances de carpet, a la Hollandoife. Carp rocs, Dutch fafhion ib.
1 de carpet, a la bellevue. Carp roes, agreeable, well-
looking 463
de carpes, a V Angloife. Carp roes, Englifh fafhion ib.
de carpes, a la Bechamel. With Bechamel fauce 464
1 de carpes f rites. Fried ib.
timbals d'anchois. Anchovies in moulds ib.
Axcboit au bafilic. Anchovies with bafil - ib.
' &u Parmefan. With Parmefan cheefe ib,
Or ei lies de lie<vret et de lapins de plujieurs fat^ons. Hares and
rabbits ears, with different fauces 465
Getie de viande. Meat Jelly ib..
de pied de 'veau. Of calf's feet . ib.
"' de blanc-mange . . 466
Continuation de petit s Plats d'Entremets<
Small laft Courfe Difhes, continued.
Huitres grillees. Broiled oyfters ib.
r frites. Fried oyfters ib.
en ragout. Ragout of oyfters - 467
fautees. Done in a hurry ib.
- -- a I'Efpagnole. With Spanim fauce ib.
""' a I'etuvee. Stewed . ib.
~~ e coquilles. Scolloped 468
enjurtout. Maflced ib.
Ecrevi/et au court-bouillon. Craw-nfh, plain boiled ib\
a la poulettc, ou a la Beche?nel. Fricafiee, or Bechamel
_ 469
-fords. Stuffed . ib.
a la Flamande. Flemim fafhion - ib.
a I'ltalienne. Italian fafhion 470
a I 1 intend ante .. ib.
aux trufes. With trufHes, ib.
EcreijiJJei
CONTENTS.
Pag.
fii a la Sainte Menehoult. St. Menehoult 471
au Pontife. With Pontiff fauce ib.
enfurtout. Malked ib.
aux fines berbes. With fweet herbs ib.
a la broche. Poafted 472
a la bate. In a hurry ib.
an monarque. Royal fa(hion it.
frontage. Craw-filh cheefe "~" 473
a la Conde ib.
Beurre d'ecreviffes. Craw-fifh butter ib.
D'OME LETTE S. Of OMELETS.
Omelette a la gendarme. Military omelet 474.
. au bajilic en balgnets. With fweet bafil 475
foufflee. Raifed ib.
~- a la farce. With a ragout of ftevved greens ib.
de rognons de wait. Of veal kidnies .' . .. ib.
a la creme de ris. With cream and rice flour ib.
.. aux amandes. With almonds 476
i a lafer-vante. Country fafhion - ib.
a la Sainte Menehoult ib.
d'anchcis, ou de harengs forets. With anchovies, Or Red
herrings ib.
aux onions. Of Onions 477
a la Dauphine < ib.
a la creme. With cream ib,
' en batereaux ib^
' a. la fcrmiere 478
aufoie. With livers of poultry or game ib,
au fang. With blood ib.
' au Parmefan. With Parmefan cheefe ib.
Qtufs brouilles. Eggs mafked ib.
en aezge. Snowballs of eggs ib.
a la Dauphine . ^7^
au cojf'ee. With cofFee ib.
a I'eait au caramel. With water caramel 480
brouilKi a la ProvencoJe. Mafked eggs, Provence fafhion it,
a la bagndet. Poached il>.
a la Robert. With onions and muftard ib.
a la mouilktte. Boiled in the {hells ib.
au gratin au Parmefan. With Parmefan cheefe, &c. 48 1
a /'etu<vee. Stewed . ib.
a la coque. In the fhells 482
Des ceufs frits, et de oeufs pocbes, a ce que Von <veut. Fried or
poached eggs, to any fauce or ragout ib,
Qeufs a la tripe, a la creme. Fricaffee of eggs ib.
en filets t a la moutarde. In fillets, with muftard 483
CONTENTS.
Pag.
Oeufs a la tripe aux petits pois. With ftewed peas 483
_ a la tripe aux concombres. With ftewed cucumbers ib.
a la farce. Hard boiled 484
au miroir. Clear, like a looking-glafs ib.
au leurre no'tr. Fried in burnt butter ib.
au lait. With milk ib.
a la Flamande. The Flemifti fafhion ib.
i a la payfanne. Eggs, the country fafhion 485
glaces. Glazed .
..... - au. Pere Simon _________
. au coulis de legumes. With cullis of garden fluff
en caijfis. In paper cafes
a la <ueftale. Virgin eggs -
au falmi. A falmie of eggs
. a la crime* With cream
aux epin-ars. With fpinach "
maringues. Frothed
a la bonne amie. In a friendly, eafy way
. au nature/. In a plain way
a Veau. With water
enfurprize au bafelic. Sham eggs, with balil
au point dujour. Of a fine colour ______ ,
en crepine* a ce que I'cn <veut. In cowl, to what you pleafe
. au zepbir. Puffed, or raifed
" au. celadon. Sea-green .
i au verd-pre. Pale, or meadow- green
a la nonetle.
au 'vin de Champagne. With white wine
1 au poupeton, a la crcme
en capote. In a great coat
. accompagnes. Garnimed with fomething elfe
" a la princeffe
a la coquette .
au trufes. With truffles
a la Suffi. With Swifs cheefe
en puits. Scooped, like a well
a la celrftine ,
en canelons
a la mo'e'lle. With marrow <
au from age. With cheefe
a rail. With garlick
a la f alette. Fantaftic
a Vejiragon. With tarragon
a la rai'igcttc. With ravigot fauce
CONTENTS.
Pag.
Oettfs aux fines herles. With fweet herbs 492
. - a la bechamel. FricafTeed with bechamel fauce ib,
. a la fauce Merluihe ib.
- a la Piemontojfe. The Piedmont fafhion 493
- - a la poele. In a frying-pan ib,
far cis. Boiled hard, and ftuffed - ib,
- au macaron. Like a cream, with macaroni drops ib,
- aujus. Served with gravy -- ib.
. - a Fecarlate. Reddened with lobfter fauce .
- a la grand-mere. Grandmother's fafhion ..... -
a lEfpagnole . ... ib.
. de plufieurs facons au gobelet. In cups, different ways ib,
- an plat en ragaut. In the table-difh, with a ragout ib.
. en petit timbale, di-uerjijiee. In fmall moulds, diverfified 494.
- au <verjus. With verjuice fauce - . ib.
- - en piedejleaux. In pedeilals ib,
- enfalade. With a fallad - ib.
- augraiin depiji aches. With a gratin of piitachio nuts, &c. ib,
- a la fauce d'ofetll?. With forrel fauce - ib,
_ n fncafl'ce de ^oulets. In chicken fricailee -- ib*
Fa$on de faire les petit 's oeufs pour p-artiir. To make fmall eggs,
or little bullets, for garnifhing - ib,
Bouillie. Pap, or thick milk - 49^
Du ris t et greuau au /ait. Rice milk and gruel it>.
Ris au caramel. Rice glazed, with fugar caramel ib,
fouffle. Raifed rice /'^.
DCS PETITS POIS. Of GREEN, or YOUNG PEAS.
Petit s pois dans hur fuc. Green peas in their own juice
-- au lard. With bacon, or pickled pork
a F Angloife. Englifh fafhion - ib,
a ia creme. Stewed, or fricufTeed " 407
Pois fans parchemin, ou p&is gottlous. Scalded or boiled in the kids ib.
Pois fees. Dried peas - - ib.
Feves de marais a la creme. Garden beans, cream fauce ib.
Haricots <verds. Green Kidney beans 408
. - en falade. Green kidney beans in fallad ib.
< - au coulis. With cullis fauce, or a ragout ib,
frits. Fried kidney beans . 400
1 > - a la Flamande. Flemifh fafhion - . t b.
- au cadres. With capers - ib,
pour confire et fecber. Dried, or preferved ib.
Haricots blanc, a la poulette. White kidney beans fricaflee roo
enfalaile. As a fallad - - ib.
' a la maitre d" hotel. The fteward's fafliion 501
-- ^_ a Voignons. With onions - ib.
Lentilles fricajfees. Fricaflee of lentils - ib.
Cboux brocolis. Brocoli, white or green - 502
CONTENTS.
Pay.
Cboux rave. Turnip cabbages 502
rouge. Red cabbages jb.
_ farcis. Cabbages Huffed ib.
_ _ a la Flamande. Cabbages, Flemifh fafhion 503
a la Saint e Cloud . ib.
a la marecbal . 504
a la Lionnoife ib.
Des Oignons, Ail, Perjil, Chiboules, Echalottes, et Rocambole}.
Of Onions, Garlick, Parfley, Chibol, Shallots, and Rocombole.
Oignons a fltalienne. Onions, Italian fafhion 505
. aux oeuft de carpes. Stewed with carp roes ib.
Des Navels, Ravioles, Raves, Poireaux, Carafes, Panais, l5c. &c.
Of Turnips, Turnip-Radifhes, Common Radifhes, Leeks, Carrots,
Parfneps, &c. &c.
Navels, en cordons. Turnips, as cardoons 506
Ravioles et raves de plujieurs far^ns. Turnip radifhes, and com-
mon radifhes, different ways ib.
Des poireaux et celeris. Of leeks and celery 507
Epinars a la creme. Spinach with cream 508
en tabatieres. Spinach in fnuff-boxes ib.
a PAngloife. Engliih fafhion ib.
a la bonne-femme ib.
a la Prcvenfale - 509
au bouillon. In good cullis * ib.
" ' a la Satntt Cloud ib.
Du pourpier. Of purflain - ib.
Des cardes, de plufeeurs fa$ons. Cardoons, different ways ib.
Laitues de plujieurs fa$ons. Different ways of dreffing lettuces 510
Cboux-fleurs. Cauliflowers 5 1 1
a la reine. Cauliflower with queen fauce ib.
en baignets. As fritures ib.
aujus. With gravy ib.
en ragout -+ 5 1 2
Concombres a la poulette. Cucumbers, with white fauce ib.
farcis. Stuffed . ib.
au bajilic. With green baiil chopped with the farce ib.
a la rcint - 5 1 3
Melons, comment les confire. How to preferve melons ib.
' en baignets. Melon fritures . ib.
De chervis, faljtfix, et taupinambours. Of fkirret, white beet
root, and potatoes , . . ib.
Des fines berbes. Of fweet herbs ,. . . 514
Du
CONTENTS.
Pag.
Du hublon. Of hops 514
Des artichauts. Of .artichokes ib.
Artichauts a la fauce blanche. Artichokes with white fauce ib.
... enfuillage.. With the leaves ... . 5 1 5
frits. Fried - < ib.
.. a. la .glace, ou en cryfteaux. Tranfparent ib.
* a la Barigoult 5 ^
a la creme. With a liaifon fauce ib.
au Pretot ib.
a ritalienne. Italian fafhion . ib.
a la mariniere. Seaman's fafhion 517
aux fnes hcrbes. With fweet herbs ' ib.
au <vin de Champagne. With white wine fauce ib.
> aux trufes. With truffles - ib.
a la poele. In the pan . ib.
a la brie. Stuffed 5 1 8
a la Sainte Cloud ib.
au Pere Bernard . c i Q
a la gendarmes ib.
a- la Sainte Menehoult > ib,
a la Pompadour ib.
a la Hollandoife. Dutch fafhion ib.
en accolade. Glued, or foldered together .... . ib.
en baignets. As fritures 520
au Parmefan ib.
a. la bechamel * ib.
a la Mayence. With Weftphalia ham ib.
au bacha ib.
Des trufes. Of truffles 521
Trufes au court bouillon. Truffles, plain boiled ib.
au <vin de Champagne - ib.
-en puits. Gored and fluffed 522
- en timbale ib.
aux croutons. With fried bread > 523
en cruftade. In cruft ib.
Afperges en batons. Afparagus, plain boiled ib.
en petits pois. As green peas ib.
confetes. Preferved for kitchen ufe - ib.
Des Morilles, Moujfirons, et Champignons.
Of Morels, Mufhrooms, and Champignons.
Morilles a la Proven ( ale. Morells, Provence fafhion 524
f Morille;
C O N T E N
Merillcs a la creme <
au lard. With bacon
Moujjerons ou champignons de plufieurs faqons
Mufhrooms, different ways
Mcufferons ou champignons a la creme
Champignons en canellomt. Fried in pafte
a la Saint e Memhoult. Broiled
en falade
" au Pere Douil/et
Shewed
De {.'OFFICE. Of CONFECTIONARY.
Des differ entes cuij/bns de fucre. Of the different degrees of pre-
paring fugar 528
De lafetftm de ilarifer le fucre. The method of clarifying fugar 5 29
Premiere cuij/bns de fucre, qui eft le petit Liffe. The firft degree
of refining fugar, called Small Liffe 530
Le grand LiJJe. Second degree ib.
Le petit perle. Third degree ib.
Le grand -perle, la petite \ et la grande quern de cocbon, fouffle, et
la petite flume. The third, fourth, fifth, fixth, feventh,
and eighth degree " ib.
La grande plume. Ninth degree 531
Le petit cmtlet. Tenth degree -< ib.
Le gros boulet. Eleventh degree - ib.
Le ca/e. Twelfth degree ib.
Le caramel. Thirteenth degree ib.
D Pates de toutes Series de Fruits.
Pafle of all Sorts of Fruit.
^*
Pates de cerifes. Cherry pafte
de grcfeilles. Of goofberries and currants
de framboifes. Of rafberries
'* ' d'amattdes -vertes* et d' apricots <verd$.
.and apricocka
de 'violet tes. Violet pafte
d' apricots murs. Of ripe apricocks
de peches. Of Peaches
de prunes. Of plumbs
de raijin mufcat. Of Mufcadine grapes
de verjus. Of verjuice grapes
- de coigns. Of quinces ...
.. de earrings rouge. Red pafte
de marons. Of chefnuts
^- d citrons. Of Icjncns
Pate*
CONTENTS.
Pag.
Pdtes de pommes. Of apples 536
Obfer nations fur les pates de fruits. Obfervations on fruit pafte 537
Des Pates des Pajlillages. Of Paftil Paftes.
Pate de pajlillage de cbocolat. Paftil pafte of chocolate 537
Pajlillage de Regli/e. Liquorice Pafte ib.
de violet tts. Of violets 538
de fleurs d* orange. Of orange flowers ib.
de citrons. Of lemons ib.
de coffee. Of coffee ib.
de canelle. Of cinnamon 539
de giroffles. Of cloves . ib.
d'epine-vinette. Of barberries ib.
Des Sables d'Ojfice, et des Couleurs.
Of the Sands and Colours ufed in Confectionary.
De la couleur rouge. Of red colour ib.
' bleue. Of blue 540
- jaune. Yellow ib.
______ iterte. Green ib.
Maniere defaire les fables. How to make the fands 541
Des CANDI. Of CANDIED SUGAR.
Candi de fleurs d* orange. Candied orange flowers ib.
de canelle. Of cinnamon 542
dejoaquilles. Of jonquils ib.
Sucre candi en pierre. Rock candied fugar ib.
Candi de violet tes. Candied violets 543
Des CLARE %UE TS. Of clear tranfparent PASTE.
Clarequets de ponunes. Clear apple pafte ib.
de verjus. Of verjuice grapes 544
' de coigns. Of quinces - ib.
de poires. Of pears ib.
de prunes. Of plumbs ___ ;^.
de fleurs d' orange. Of orange flowers 54 j
de grofeilles. Of goofberries ib.
" " de violettes. Of violets i-b.
de mufcats. Of Mufcadine grapes 546
Des CONSERVES, Of Dried CONSERVES.
Confer '<ves de fleurs d? orange. Conferve of orange flower water ib.
f 2 Conferees
CONTENTS.
Pag.
Conferees de fafran. Of faffron 547
iterte. Green concen'e ib.
de canelle. Of cinnamon it>.
depijiaches. Of piftachio nuts ib.
d'a-veUnes. Of filberts ib.
d'amandes aujus de citron. Of almonds, with lemon juice it.
de cedre. Of cedar ib.
a' oranges domes, bigarades, et citrcns. Of China and
Seville oranges, and lemons 548
blanche, de citrons. White lemon concerve ib.
de mufcats. Of Mufcadine grapes ib.
de grenades. Of pomegranates 549
deguima'ues. Of marfh-mallows ib.
di 'uerjus. Of verjuice grapes ib.
d* apricots. Of apricocks ib.
* de peches et de pa<vies. Of peaches and nedlarines ib.
de cerifes. Of cherries 550
-* de framboifes. Of rafberries ib.
de grcfeilles. Of goo/berries ib.
de chocolat. Of chocolate r- ib.
Det Competes de Pommes et de Poires.
Compotes, or ftewed Apples and Pears.
Compote bourgeoife. Common family way 551
" de gelee blanche. Of white jelly ib.
a la cloche. Black caps 552
de pommes farcis. Stuffed apples ib.
grillees. Broiled or fried ib.
< de pommes, en gelee rouge. Of apples, in red jelly
< d'autres pommes. Of other forts of apples
de poires d'ete, fautomtie, et d'hyver.
tumn, and winter pears
' de poires a cuire. Of baking pears
rouge. Red pear compote
de coigns. Of quinces -
de coigns, en gelee <vermeille. Of quinces, in a
coloured jelly .
- d'abricots vertes. Of green apricocks
d'amandes vertes. Of green almonds
- d*abritots'murs. Gf ripe abricocks
de peches. Of peaches
grillee de peches. Of roafled or broiled peaches
de njtrjus et mufcat. Of verjuice and Mufcadine grapes 557
de prunes. Of plumbs ib.
de marons. Ofchefnuts _ 558
douccs. Of China oranges ib.
Ccmfofe
CONTENTS.
Pa*.
Compote de zejles. Of orange rind 559
. de tailladins. Of lemons cut in quarters tb.
de cerifes. Of cherries . ib.
de grofeilles. Of goofberries 560
de grofeilles <vertes. Of green goofberries ib.
deframboifes. Of rafberries 56 r
. defraifes. Of ftrawberries . ib.
Des GATEAUX. Of CAKES.
Gateaux de jleurs d' orange. Green orange-flower cakes ib.
de jleurs d'' orange pralinces. Of preferred orange flowers 562
de <violettes t et de jafmins. Violet and jefTamin cakes ib.
Des GRILLAGES. Of BROILING S.
Grillage de bigarades. Broiled orange chips ib.
de citrons. Of lemon chips 563
. d'amandes. Of almonds .. ib.
de pift aches. Of piftachio nuts ib.
Des Gaufres, Cornets, et autre Pates.
Of Wafers, and other Paftes.
Des gaufres. Of wafers 564
Gaufres au caffe. Wafers with coffee ib.
Des cornets _ ib.
Des gimbelettes. Of jumbals, or buns ib.
Pate de <vin d'Efpagne. Spanifh wine pafte 566
Pate pour de petits ronds. Pafte for hoops or rings ib.
Des mouffelins, et meringues. Of coloured pafte, or rock fweetmeat ib.
Des maringues. Batter of whites of eggs 567
Des Maffepins et Macarons.
Sweet Pafte, different Fafhions.
Maffepins en laqs d'amour. Sweet pafte, in lover's knots ib.
a la Dauphine ib.
a la reine ib.
a la Sainte Cloud ib.
au chocolat ib.
au piftache ib.
au canelle ib.
a lafleur a'orange - ib.
MaJ/epins
CONTENTS.
Pag.
vole au vent. Very light 568
de cerifes. Of cherries 5 69
deframboifes. Of rafberries " to.
defraijes. Of ftrawberries - it.
De macaroni. Of macaroni drops it.
Macarons en canellon. Macaroni bifcuits 57
_ au liquide. With cream or marmalade > it.
De, BISCUITS. Of BISCUITS.
Bifcuit a la cut Here. Spoon bifcuits 571
_ de fruits confts. Of preferved fruits it.
. a lafleurs <P orange if.
a la duchejje it.
.. d'amandes 57Z
- <& pijiacbe - 573
D Outrages d*Amancles, et de Pijlaches
Of the different Preparations of Almonds and Piftachio Nuts.
Amandes a la praline. Dried, preferved, or burnt almonds it.
/a praline rouge. Of a red colour . it.
- fouffles. Slowed or raifed almonds >. 57^.
Pralines blanches. White fugar almonds it.
Amandes a FAngloife. Englifh fafhion 5 75
Pijlacbes au caramel . if.
De* MARMELADES. Of MARMALADES.
Marmelade de pommes et depoires. Marmalade of apples and pears it.
' d* orange. Orange marmalade * 576
des prunes. Of plumbs it.
d'apritots. Of apricocks it.
de fleurs forange. Orange-flower marmalade 577
de cerifes. Of cherries it.
deframtoifes. Of rafberries - it.
de grofeilles. Of goofberries it.
de violettes. Of violets it,
d'amandes et d' 'apricots verts. Of green almonds and
de coigns. Of quinces 578
Des
CONTENTS.
Des G E L E E S. Of J E L L I E S.
Paff.
Gelee de pommes. Jelly of apples 578
rouge, de pommes. Red apple jelly it.
de mufcat. Of Mufcadine grapes tjjcj
de grenades. Of pomegranates - it,
. d'epine vinette. Of barberries if,.
de cerifes. Of cherries it.
de grofeilles. Of goofberries it,
de grofeilles d^une autre fa^on. Another method 580
de coigns. Quince jelly it.
.. de grofeilles verts. Of green goofberries - . - it.
Des Confitures au Liquide. Of Liquid Sweetmeats.
Confiture d?atricots. Liquid apricock fweetmeat 58 f
. d'atricots d'une autrefafon. Apricock fweetmeat it.
. d*abrieots verts. Of green apricocks . 582
- de grofeilles. Of goofberries it,
. de cerifes. Liquid cherries . ft,
--de mures. Of mulberries c8*
de violettes. Of violets it,
de fieurs d* orange. Of orange-flowers . it,
de pecbes ou pavis. Of peaches or nectarines
d'epine vinette. Of barberries
de verjus. Of verjuice grapes i if,,
de coigns. Of quinces " 58-
" de raijins mufcat s. Of Mufcadine grapes . -. j6,
" d'oranges, citrons, cedres y bergamottes, et ligarades. Of
oranges, lemons, bergamotte pears, Sec. it.
de grafts noix. Of walnuts < 586
de prunes. Of plumbs it.
Des Confitures au Sec. Of dried Sweetmeats.
Confiture de cerifes au fee en bouquets. Dried preferved cherries
in nofegays or bunches 587
de prunes, et pommes tapees. Of plumbs and baked apples 588
d'abricots tapees. Of apricocks it.
Des S IRQ PS. Syrup ORGEAT, and others.
Strop de citrons. Syrup of lemons '
" de pommes. Of apples < .
" de coigns. Of quinces it.
de capillaire. Of capillaire, or maiden-hair it.
de mures. Of mulberries . . it.
Sirof
CONTENTS.
Pag-
Sir op de cerifes. Of cherries . 590
de grofeilles. Of goofberries ib.
violet. Violet coloured ib.
Autrefirop de ce que I' on veut. Of whatever you pleafe it.
Des Fruits a f Eau-de-Vie. Of Brandy Fruits.
Peckes a r eau-de-vie. Peaches in brandy 591
Poires a I' eau-de-vie. Pears ditto ib.
Prunes a {'eau-de-vie. Plumbs, ditto 592
Noix a V eau-de-vie. Walnuts, ditto - ik.
Cerifes a Feau-de- vie. Cherries, ditto ib.
Amandes vertes & abricots verts a I" eau-de-vie. Green almonds
and green apricocks, in brandy 593
Oranges deuces a r eau-de-vie. Sweet or China oranges, in brandy ib.
Des Mouffi-s. Of frothed or whipped Creams.
Moujfi a la ere me. Whipped cream 594
de cafe. Whipped coffee ib.
defafran. Of faffron - ib.
Des GLACE 5. Of I C E sJ.
Glace a la creme. Iced cream 595
de cerifes. Of cherries iced 596
dc frawboifes. Of rafberries ib.
de grofeilles. Of goofberries or currants ib.
" de fraifes. Of ftrawberries ib.
de violettes, dejafmin, & de fours d 'orange. Ices of violets,
Jeflamin, and orange-flowers ib.
de verjus - " 597
de citron^ et de grenade. Lemon and pomegranate ice ib.
de bigarades & d'oranges douces. Of China and Seville
oranges . ib.
de canelle. Cinnamon ice ib.
de rofes \3jonquilles. Of rofes and jonquils . ib.
de pavisy de peches, & d'apricots. Ices of nectarines,
peaches, and apricocks - 598
de coriander, d'anis, ff de genievre. Ices of coriander-
feeds, anifeed, and juniper-berries * ib.
Des Fruits glacet. Of iced Fruits. . ib.
Des
CONTENTS,
Des Fromages glaces. Of iced Cheefes.
Pag.
Fromage a la creme glace. Iced cream -cheefe 599
de marmelade glace. Iced cheefe of any fort of marmalade ib.
de ptft aches. Of piftachio-nuts - ib.
' a la Cbantitty glace ' > < ' 600
' de beur re glace. Cheefe, as iced butter " ib.
Des Eaux RafaichiJ/hntes fans etre & la glace.
Of cooling Liquors, without icing.
Eau rafra'chijjante d* orgeat. Orgeat water ib.
Eau de pi ft aches 60 1
Eau rafraichijjante de fenouil, 5" de cerfeu.il. Cooling Waters of
fennel, and of chervil - ib.
Lait de pift aches, & d'amandes. Almond and piftachio milk 602
Pate d'orgeat. Orgeat pafte - ib.
Des Fromages a la Creme. Of frefn Cream Cheefe.
Frontage a. la creme bourgeoife. Cream cheefe, plain family way ib.
a la creme fouet tee. With whipt cream ib^
a la creme de marmelade. Cream cheefe and marmalade 603
aux ceufs. With eggs ib.
Des Cr ernes d* Office. Of Creams, as Part of Confectionary.
Creme fouet tee. Whipt cream ib.
au blanc d'oeufs. Cream, with whites of eggs 604
Des Ralafats. Of Sweet Drams or Cordials,
Ratafat de noyaux. Ratafia of kernels ib.
- de citron. Ratafia of lemon-peel 605
" de genievre. Ratafia of juniper-berries ib*
de Mufcat, &c. Ratifia of Mufcadine grapes and others ib.
" de coigns. Of quinces < ib.
d^anis. Ratifia of anifeeds and apricocks - 6c6
' de noix. Ratafia of walnuts ib.
de fleurs d* oranges. Ratafia of orange-flowers ib-.
de cerifes. Ratafia of cherries, &c. < 607
DucafL Of coffee . ib.
Du chocolut. Of chocolate "" 608
CONTENTS.
Des Ouvroges ties diverfes Fn^onf.
Of various Sorts of Works.
**f.
Des amandes verts. Of green almonds " ....... - 609
Desfraifes. Of ftrawberries
an taramel. The fame, another way ik.
Det marons. Of chefnuts 6 1
Des oranges douces. Of fweet oranges ib.
Des diabletons. From Diable, young or fmall devils ib.
Des (eri/es enfurtout. Coated cherries "' it.
s^^^
PROFESSED COOK.
Des Bouillons^ jus> cP Coulis.
Of Broth, Gravies, and Cullis.
t
Bouillons de Mitonage, ou Bouillon General*
Of Soaking or General Broth, Gravy, and Cullis.
H I S is made of Rump, Brifket, or fhort
( j*^ */' Ribs of Beef, which ever is moft con-
1
*a venient ; the Meat makes a large Dilh, and
is the French BoutlH, or the Piece I'remblantc:
It is commonly eaten plairtj with a little fait
over it, and fome of the Broth, with a little fine chop*
ped Parfley ; or any Sauce that may be moft agreeable.
When the Pot is well fkimmed, put into it Roots and
Herbs, at Difcretion.
The Broth ferves to make your Gravies, Cullis,
Brazes, and common Soups, adding thereto what Herbs
or Roots you pleafe.
Bouilkn pour les Potages &? Sauces*
Broth for Soups and Sauces.
ACCORDING to the Quantity wanted, put into your
Pot large Slices of Beef, of Leg and Knuckle of
Veal, of Neck or Loin of Mutton, and a Fowl, (an
old one is very good for this Purpofe ;) take particular
B Care
2 ^PROFESSED COOK.
Care to fkim it very well, then add Roots and Herbs
as you think proper, viz. Leeks, Carrots, Parfneps, a
Head of Celery, Parfley-roots, large Onions fluck with
a few Cloves, and a little Parfley and Thyme tied toge-
ther ; you may boil in this Broth whatever you pro-
pofe to ferve in the Soup, fuch as Fowls, Pigeons,
Partridges, &c. taking particular Care that the Broth
be very clear, well tailed, and not too mueh of the
Herbs or Roots. It ferves you to fimmer your Soups,
being coloured and ftrengthened with a little Gravy ;
and alfo to make the liquid of Sauces.
Bouillon a la hate.
Broth made in hafte.
f UT fmall Slices of a Fillet of Veal, lean Meat of
Beef, Carrots, Celery, iliced Onions, a Couple of
middling Turnips, one Head of Clove; garnifh the
Bottom of a Stew-pan with a few Slices of Lard * ;
then put in the Meat and Roots ; foak it on a middling
Fire, until the Meat begins to catch at the Bottom of
the Pan ; then poor fome boiling Water on it, and let
it boil fmartly about half an Hour, or more ; add fait,
fkim it, and fift it clear for Ufe.
* The Lard here meant, is the Fat of Bacon cured without being
fmoked, for the Ufe of Cookery ; and is to be underftood as fuch in
every inftance throughout this Work.
Bouillon au Bain-Marie.
Broth made in one Pot boiling in another.
OUT an earthen Pot into a larger one with boiling
Water ; cut Slices of Beef, Fillet of Veal, half a
Barn-door Fowl or Capon, a large Onion ftuck with one
or two Cloves, and a few Bits of Roots ; boil it in that
Manner for five or fix Hours, taking Care to fupply
the firil Pot with boiling Water pretty often, and fome
of the firft Broth in the Meat Pot ; fkim it very clean,
and
PROFESSEDCOOK. 3
and fift it in a Lawn Sieve. It ought to be flrong
enough to cool to the Confiftence of a light Jelly.
N. B. The French ufe this Method with earthen Veflels, which
are not common in England, that will ftand the Fire for this Purpofe ;
but Copper ones will anfwer the fame End with Care.
Confomme*
Jelly Broth.
pUT into your Pot or Stew-pan Slices of Beef, of
Veal Fillet, a Fowl, and one or two Partridges,
according to the Quantity required ; put it on the Fire
without Liquid until it catches a little, and turn the
Meat now and then, to give it a proper Colour ; then
add fome good clear boiling Broth, and fcalded Roots,
as Carrots, Turnips, Parfneps, Parfley-roots, Celery,
large Onions, two or three Cloves, a fmall Bit of Nut-
meg, and whole Pepper ; boil it on a flow Fire about
four or five Hours with Attention, and add a few Cloves
of Garlick or Shallots, and a fmall Faggot, or Bunch
of Parfley and Thyme, tied together ; when it is of a
good yellow Colour, fift it. It ferves for Sauces, and
to add Strength to your Soups, particularly thofe made
of Herbs or Italian Pafte.
N. B. I am very fenfible that many People (more particularly in
England,) have an Averfion to the Tafte or Smell of Garlick ; I
neverthelefs prefume to fay, that its Effects are very good when uied
with Moderation, and will make either hot or cold Dimes very agree-
able, as Experience will (hew. , Tafte muft direct, without which no
Cookery can be good.
Roumeftec*
Jelly Broth of all Fragments.
"y[/"HEN you work for a great Entertainment, you
may make a good Confomme very cheap, by gather-
ing all Kinds of Parings and Trimmings, as Legs,
Pinions, and Bones of Poultries, and of fuch Game as
you employ : alfo Parings of Butcher's Meat : Put all
together into a Stew-pan, as the laft Article ; foak it
fome Time; then add fome fmall Broth, or boiling
B 2 ,- Water,
4 3%e PR OPE SSED Co OK.
Water, one or two Glafles of white Wine, a good
Quantity of Parfley, Chibbol, two Laurel Leaves, and
Thyme, a little fxveet Bafil, a few Cloves of Garlick,
two or three Heads of Spice Cloves, and whole Pepper;
boil this flowly as the former, and fkim and fift it for
Ufe. It will ferve to add Strength to all Sorts of made
Difhes arid Sauces.
The Name of Roumejttc is given this Confomme, when
made rnoftly of Game.
Bouillon Rnfraickiffant.
Cooling Broth.
E Herbs, Fruits, or Seeds, Flowers or Roots,
which are employed for cooling Broth, are, Pur-
flain, Lettuces, Charvil, Leeks, Borage, Burnet, Sorrel,
Garden and wild Endive, Buglofs, Hop -tops, Cos
Lettuces, young Nettles, Cucumbers, Tips of Elder,
Dandelion, Liver -wort, Fumitory, Beet -Roots, &c.
Wafh and chop a proper Quantity, and according to
Order, and boil a Ihort Time in thin Veal or Chicken
Broth ; fift, and keep it in a cool Place ; warm it for
Ufe without boiling.
Autre Bouillon Rafraichiflant.-
Another Cooling Broth.
*T*AKE a Calf's Liver, cut out the Gall, and all the
Flefh round it ; then cut it into thin Slices, and
boil it in a Quart of Water till it is reduced to a Pint ;
add a little Charvil, Watercrefles, wild Endive, and
Burnet, all coarfely chopped ;- boil it a few Minutes,
and fift it for Ufe.
Bouillon Pr'mtaniei".
Spring Broth.
pUT a Cruft of Bread, and a good Bit of Butter into
a fmall Soup-pot, or Stew-pan, with two or three
Hsuulfuls of Herbs, as Beet, Sorrel, Charvil, Lettuces,
Leeks,
PROFESSED COOK. 5
Leeks, and Purflain, all well wailied and coarfely chop-
ped ; boil thefe in a Quart of Water till reduced to a
Pint ; fift it for Ufe.
Bouillon pour adoucir VAcrele du Sang.
Broth to fweeten the Sharpnefs of the Blood.
CLICE half a Pound of Veal, boil it in three Pints
of Water, with five or fix Craw-fiih pounded alive ;
add to, it white Endive, a fmall Handful of Charvil,
and as much Purflain, with three or four Lettuces, all
coarfely chopped ; reduce the Liquid to half, and {train
it through a Cloth or Stamine, without Skimming it.
Eau de Poulet.
Chicken Water.
13 OIL a well-drawn Chicken in three Pints of River
Water, put into the Body one Ounce and a half of
the cold Seeds, firft pounded in a Mortar ; boil it till
reduced to a Quart, then fift it. You may alfo make
another Chicken Water, by adding half an Ounce of
Rice, as much Pearl Barley, and the Bignefs of a Wal-
nut of Sugar, for thofe that like it fweeter. The four
greater cold Seeds are Water Melon, Cucumber, Gourd,
and Melon ; the four lefler, Succory, Endive, Lettuce,
and Purflain.
Panade de Blans de Poularde.
Panado of Breaft of Fowl.
"DOIL a Bit of Crum in fome good Broth, add to it the
Breafts of a Couple of Fowls roafted, and pounded
very fine ; fift all together in a Cloth, with ftrong pref-
fing ; and add Broth according to the Confidence you
would have it.
Panade de Gnteau.
Grits Panado.
VX^ASH two Ounces of frefh Grits in warm Water
feveral Times, and boil it in a Quart of Water,
till the Liquid is reduced to about a Pint; then fift
B 3 it
6 'The PROFESSED COOK.
it as the former, and add a Spoonful of white Wine
and a Bit of Sugar to it ; boil it a Moment before ufing,
Panade a la Bourgogne.
Burgundy Panado.
T)OIL two or three Ounces of Rice very tender in thin
Broth, being firft well waflied ; then fift it as the
laft ; it ought neither to be very thin nor thick ; then
add the Yolk of an Egg beaten up, to thicken it on the
Fire without boiling : this is called making a Liaifoa.
A Panado is alfo made with Bread Crums inflead of
Rice, and finiflied in the fame Manner.
N. B. As the Word Liaifon will often be repeated hereafter, it is
to be underftood in the Senfe of Cookery, as conglutinating the diffe-
rent Liquids together, with which it is mixed, and muft always be
done without boiling.
Jus de Veau.
Veal Gravy.
the Bottom of the Stew-pan with thin Bits
of Lard, then a few Bits or Slices of Ham, Slices
of Veal Fillet, fliced Onions, Carrots, Parfneps, Celery,
a few Cloves upon the Meat, and a Spoonful of Broth ;
foak it on the Fire in this Manner till the Veal throws
out its Juice, then put it on a ftronger Fire till the
Meat catches to the Bottom of the Pan, and is brought
to a proper Colour ; and then add a fufficient Quantity
of light Broth, and fiinmer it on a flow Fire, till the
Meat is thoroughly done : You may add a little Thyme
and Mufhrooms. Sl;im and fift it clear, for Ufe,
Jus de Bacuf.
Beef Gravy,
ACCORDING to the Quantity wanted, cut Slices of
lean Beef, which place in a Stew-pan, upon fliced
Onions and Roots ; adding two Spoonfuls of fat Broth ;
foak this on a flow Fire about half an Hour, ftirring it
two or three Times j let it catch to a proper Colour,
then
The PROFESSED COOK. 7
then add thin Broth as dire&ed for Mitonage, and finiih
it as the former.
Obferve always, that in all Gravy you muft put a
little Fat, and take it off the Fire, when you add the
Broth, after it is properly coloured. Your own Judge-
ment muft guide you for the Colour, which is done by
the catching with proper Care, and fo as not to give it
a burnt Tafle.
Coulls General.
General Cullis.
QARNISH the Bottom of your Stew-pan with Slices
of Veal Fillet, Bits of Ham and Lard, according
to the Quantity and Goodnefs required ; add upon the
Meat two Carrots and one Parfnep cut into large Bits,
one or two Onions ftuck with Cloves, and a Spoonful
of fat Broth ; foak it on a flow Fire, until the Meat
gives its Juice, and then on a ffeonger Fire, until it
forms a fine brown Caramel, viz. a Glaze round the
Stew-pan ; then take all out except the Caramel; put the
Pan on the Fire again, with a good Bit of Butter worked
with Flour, and ftir it continually with a Spoon, until
it is of a fine yellowifti Colour ; take proper care the
Fire is not fo violent as to give it a burnt Tafte ; then
add as much Broth and Gravy as will keep it of a proper
Colour and Confidence, (meaning not very thick nor
clear;) then put the Meat back again, and fimmer it
a long while, ikimming it often ; when the Meat is
thoroughly done, take it out with a Skimmer, and fift
the Cullis in a Lawn Sieve, or a fifting Cloth, without
Expreffion.
Coulls de ce que I' on vent*
Cullis of what you pleafe.
'"PHIS is made with any Sorts of Meat, Parings and
Trimmings of Poultries, Game, &c. as Pinions,
Necks, Stumps, and a few Slices of Veal ; and is
finilhed as the laft.
B 4 Coulls
3 e fbe PROFESSED COOK.
Coulis cTEcreviJJes.
. Craw-fifli Cullis,
'T'HE firft Preparation of this Coulis is the fame as the
general Cullis ; when the Glaze is formed in the
Stew-pan, add Broth according to the Quantity requir-
ed ; trim off the Tails of half a hundred of Craw-fifti,
pound the Infide of the Bodies, and dry the Shells on
the Fire, or in the Oven, to pound with the reft ; fift
the Cullis through a Sieve, and put fome in the Mortar
with the Craw-fifti ; when properly pounded, fift all
together in a Lawn Sieve, or a Cloth Strainer with Ex-
preflion : this Cullis will ferve in whatever you think
proper ; the Tails ferve to garnifli Soups or Ragouts.
Meagre Cullis is done in the fame Manner, ufing
meager Broth, Carps, or any other Kind of Fifties.
The French ufe three different Names to fignify much the fame
Thing, viz. Coulis, Confomme, and Rejlaurant. The firft is the weakeft
and cleareft, and is often made with a little Flour, Butter, and Broth,
for the fake of giving a proper Colour to any Sauce ; excepting thofe
Coulis made of Roots or Seeds, which I have diftingu.ifhed by the
Name of Porridges and Puree. The fecond is flronger of Meat, and is
for the Purpofe of adding Goodnefs and Strength to whatever it is
mixed with. The laft is for the fame Purpofe, and made as rich in
Tafte and Flavour, as Meat, Poultry, Game, and proper Seafoning can,
make it, from which it has the Name of Reftorative. This is the true
Foundation of Cookery, and wherein every one ought tp be as perfect
as poflible.
Coulis a la Reine,
Queen's Cullis.
pREPARE a Stew-pan for this as all others, xvith Slices
of Fillet of Veal, a few Bits of Ham and Roots ;
foak it on a flow Fire without letting it catch at Bottom,
and add fome Broth of a natural Colour ; you may alfo
add half of an old Fowl, or a whole one, to give it
more Strength ; fimmer it as all former Cullis ; pound
one or two Brcafts of Fowls or Chickens, with half a
Handful of Sweet Almonds fcalded, a few hard Yolks
of Eggs, and Bread Crumbs foaked in Broth ; mix all
together
*fbe PROFESSED COOK. 9
together in the Mortar, and ft rain it in a Stamine,
rubbing it hard with a wooden Spoon ; you may add a
little Cream to give it a finer white : This is often ufed,
and ought always to be warm, as the Liaifon, without
boiling ; and the fame Ruje muft be obferved with
every Thing where ggs are Part of the Composition,
Coulis de Jamlon,
Ham Cullis.
*TPHIS is done with Slices of Veal Fillet, a Sufficiency
of Ham to give it a pretty ftrong Tafte, and all
Sorts of Roots : give it the fame Colour as the general
Cullis ; then add Broth without Salt, a Glafs of white
Wine, a Faggot of Thyme gnd Parfley, half a Laurel
Leaf, one Clove of Garlipk, a few Mufnrooms, ChibboJ
pr Shallot ; finjfh as ufual, and fift it through a Starnine ?
(hulls Bourgeois.
-A Family Cullis.
^TPAKE a Bit of Butter rolled in Flour, flir it in your
Stew-pan till it takes a fine yellow Colour ; then add
fmall Broth, a little Gravy, a Glafs of white Wine, a
Faggot of Parfley, Thyme, Laurel, fweet Bafil, two
ploves, a Little Nutmeg, or Mace, a few Mumrooms,
whole Pepper and Salt ; boil for an Hour on a flow
Fire, and lift it in a Lawn Sieve, when well fkimmed
from Fat. This Cullis is made either with Meat or
]Fiih-broth, according as you pleafc.
Caulis Blanc $ la fiourgeoife.
White Family Cullis.
pOUND about a Dozen of Coriander Seeds with half
a Dozen of bitter Almonds fcakkd^ and mix this
with Bread Crumbs foaked in good Broth, and Broth
fufficient to make it to what Confiflence you pleafe ; fift
it in a Lawn Sieve, and add four raw Yolks of Eggs,
fceat up with Cre^n ; make the Liaifon without boiling.
io The PROFESSED COOK,
^
Coulis de Feves de Marais.
Cullis of Garden Beans.
gCALD the Beans, to peel the Hufks off; boil them
in Broth to a Mafh with Parfley, a few green Shal-
lots, and a little Winter-favory ; then fift it to Marma-
lade, and mix it with middling Meat Cullis. It ought
to be of pale green Colour, well feafoned, and not too
thick, as all thofe Cullis thicken greatly in cooling.
Coulis de Lentilles*
Lentil Cullis.
A^TAKE a Meat-gravy as before, with Veal and Ham,
Onions, Parfley, Chibbol, two Cloves, and Winter-
favory ; foak it till it catches ; then add Broth, and
fimmer it till the Meat is done; then your Lentils
being well boiled in Broth, and pounded, fift them,
and put the Porridge into the Stew-pan, and boil a
Moment ; then take the Meat out, and fift your Cullis
in a Stamine. It is a very well tafted Cullis, but muft
not be made too thick.
Coulis de Pois.
Peas Cullis.
QREEN Peas Cullis is made by boiling the Peas in
good Broth, with a Faggot of Parfley, Chibbol, and
a little Winter-favory ; fift them into a 'Porridge, with
the Broth of the Boiling. Dried Peas are alfo boiled
in Broth, and fifted into a Porridge, and mixt in a Cul-
lis, fuch as you have for the former ; to make it green,.
add Juice of pounded Spinage.
Coulis de Navets.
Turnip Cullis.
pEEL and cut the Turnips each into five or fix Pieces;
fry them in Hog's Lard, to give them a fine yellow,
or brown Colour ; then boil them in good Broth till
they
The PROFESSED COOK. il
they are fit to malh to a Marmalade ; when maihed, add
fome good Gravy and Cullis, and fift through a Stamine.
This will ferve for Soups and Tureens ; or, if for other
Ufe, fuch as to mafk any Kind of Meat under, let it be
thicker in the fifting, by adding lefs Gravy and Cullis.
Cullis d'Haricots, viz. Cullis of Beans, is made after
the fame Manner.
Coulis de Marons,
Chefnut Cullis.
pREFARE your Stew-pan with fliced Veal and Ham,
as before ; peel the firft Hufk off the Chefnuts, and
roaft them until you can peel off the fecond ; boil in
Broth to a Marmalade ; take the Meat out of your Con-
fommsy and add the Chefnuts ; Boil a Ihort Time, and
lift all together : if you would have it pretty thick, put
lefs Broth to keep it of a thicker Confidence.
Des Bouillons, Jus, dP Coulis Maigres.
Of Meagre Broth, Gravies, and Cullis.
the common or foaking Broth, warn a proper
Quantity of dried Peas feveral Times in warm
Water; then boil them in Water with a few large
Onions, fliced Carrots, Parfneps, a few Heads of Cloves,
whole Pepper, and a little Salt ; boil this together till
the Peas are almofl done ; then take it off the Fire, and
let it fettle to fift through a Sieve. This Broth will ferve
for the fame Purpofe, as the firft dire&ed with Meat,
viz. to make your Meagre Gravies, Cullis, &c. The
Peas, with a little more Boiling and Mafhing, may
te ufed as Porridge with whatever is moft convenient.
Bouillon
'it . 3%e PROFESSED COOK.'
Bouilkn Maigre pour les Potages de la 'fable.
Meager Broth for Soups.
CCALD all Sorts of Roots, as Onions, Parfley-roots,
Carrots, Parfneps, half a Savoy, Turnips, Leeks,
and Celery ; boil all together in Peas Broth, as directed
above ; Put it into a clean Bag called a * Miriionette y
with a fmall Quantity of long Pepper, Ginger, Cinna-
mon, Cloves, Coriander, Mace, a Clove of Garlick,
Shallots, and Winter-favory ; Boil till the Greens are
done; and to give it a good Colour, make a brown
Gravy with fliced Onions, and other Roots, and Butter;
when it yields a proper Colour, as in all Cullis, fait it
according to Tafte, and mix it together. It will ferve
you to make what Soups you pleafe.
* This Minionette confifts of the Long-pepper, Ginger, Cinnamon,
Cloves, Coriander, and Mace, tied together in a Bit of Linen Cloth.
Bouillon de PoiJJbn.
Fifli Broth.
'T'AKE what Kind of Fifh you think proper, as Pikes,
Eels, Carps, &c. cut in Slices, and put them into
your Stew-pan with a little Butter, fliced Onions, a
Faggot of Parfley, Thyme, Bay-leaf, Baiil, a Clove of
Garlick, Carrots, and Parfneps ; foak it until it forms
a flight Glaze in the Bottom ; add to it of the former
Broth, and boil on a flow Fire for about an Hour;
fift it clear. It will ferve for Soups and Sauces.
i
Jus Maigre,
Meagre Gravy.
A/TELT a proper Quantity of good Butter, and fry
fliced Onions in it, with fuch other Roots as are
ufed for Gravies ; foak it fome Time on a flow Fire,
then on a (tronger to bring it to a proper Gravy Colour;
then
PROFESSED COOK. Ij
then add fome of the common Broth and a little Par-
fley, half a Clove of Garlick, half a Laurel Leaf, three
Cloves, whole Pepper and Salt ; boil flowly for about
an Hour, then fift it as ufual for Gravies.
'
Coulis Maigre*
Meager Cullis.
'T'AKE what Fifh you think proper ; the belt, and rnofi:
common is Carp ; cut it in large Pieces, and put
it into your Stew-pan with a little Butter, fliced Onions^
and other Roots ; foak it a while on a flow Fire, then on
a ftronger, until it forms a Caramel ; then put half Broth
and half Gravy ; fry fome Flour with good Butter, amd
add it to your Cullis, alfo a Bit of Garlick, a Leaf of
Laurel, a Gill of white "V^ine, a Couple of Slices of
Lemon firft peeled, and Mulhrooms ; boil half an Hour
on a flow Fire, and ikim it well before you fift it. If
you defire a fimple Cullis, make a Caramel with Flout"
and Butter ; when it is of a good Colour, add Broth and
Onion Gravy fufficient to Colour it ; add fome Mufh-
rooms, Parfley, Garlick, Thyme, fweet Bafil, and a;
Glafs of white Wine ; boil for an Hour on a flow Fire,
and fkirn the Fat clear off; fift it for Ufe,
Caulis d'Oignons en Maigre.
Onions Cullis Meagre.
Onions into large Slices, and fet them on a briifc
Fire, with Butter, till it catches ; add two Spoon-
fuls of Flour, which ftir continually till it is well co-
loured ; then add Broth, a Glafs of white Wine, two
Heads of Cloves, a Bay-leaf, Thyme and Bafil ; boil it
for an Hour, fkim it well, fait it according to the Talte,
and fift it in a Stamine,
Coulif
The PROFESSED COOK.
Coulls Ma'igre a la Reine.
Queen's Cullis Meager.
a Carp in large Slices, and Onions, foak it with
good Butter on a flow Fire ; when the Carp is
ready to catch, add fome Broth of a natural Colour, and
boil it on a flow Fire ; foak fome Crums of Bread in
Cream ; and pound a Dozen of fweet Almonds, with
half as many hard Yolks of Eggs, and a few Fillets of
boiled Filh ; fift your Extract of Carp ; mix all together
and fift it again : when you ufe it afterwards, it muft
only be properly heated, without being fuffered to boil.
Chefnut Cullis is made after the fame Manner as the
former, only the Difference of Meat Broth or without.
Coulls Maigre de Navet.
Turnip Cullis Meager.
pEEL and cut as many Turnips, (each in four or five
Pieces,) as you require of Cullis ; if you would have
it of a brown Colour, boil them to a Marmalade, and
fry them fome time in Butter ; if for a natural Colour,
boil them, without frying, in common Broth to a Mar-
malade ; then mix this with Fifli Gravy and Cullis, and
fift it in a Stamine, like other thick Cullis. It ferves
for Soups or any other Ufe.
Lentil Cullis is made after the former Direction, only
obferving the Difference of Broth, &c.
Coulis de Pols Maigre.
Meager Peas Cullis.
"DOIL green Peas in Fifli Broth and Butter, a Faggot
of Parfley, Chibbol, and Winter Savory ; when well
done, pound them, and fift with the Broth of their boil-
ing, and add a little Gravy.
White Beans Cullis is made after the fame Direction.
All Roots, Seeds, and Herbs may be done after the fame
Manner, to the Confidence of a Cullis.
Des
^PROFESSED COOK. 15
Des P Or AG E S G R A S.
Of MEAT SOUPS.
Potage au Naturel ou de Sante.
A plain natural Soup.
TL/TAKE a good Broth with Slices of Beef, (a Fowl if
you pleafe) a Couple of Onions, a Carrot, a Parf-
nep, and a little Salt; the Broth being finifhed of a
good Tafte fift it clear : fimmer the Bread in fome of
this Broth, and what Herbs you think proper in a fmall
Stew-pan by themfelves. If you would ferve any Kind
of Meat in this Soup, as is very common, (fuch as a
Nuckle of Veal, a Fowl, Pigeons, or any Thing elfe)
fcald it a Moment, and boil it in the Broth pot, taking
Care not to boil it too much : a Fowl is done to a
proper Degree when it gives under the Finger.
Potage a la Bonne Femme en Gras & en Maigre.
Soup of all Sorts of Herbs with Meat or without.
CCALD all Sorts of Roots, as Onions, Carrots, Tur-
neps, Celery, Leeks, and two Cloves of Garlick ;
boil thefe together about a Quarter of an Hour ; then
drain, and put them in a Soup-pot, with a proper Quan-
tity of very good Broth, and about a Pint of dried Peas
tied loofe in a Cloth ; boil flowly till the Peas are done
tender, which mafh, and fift as Peas Cullis with the
Broth, and fimmer in a fmall Soup-pot, with fmall Leaves
of young Lettuces, Sorrel, Charvil, half a Carrot and
Pariheps cut fmall ; add a little Gravy, to colour and
ftrengthen it ; let the Roots and Greens be done very
tender ; fimmer the Bread with fome of the fame Broth ;
pour it firft in the Difh, and garnim it round with the
Fillets of Carrots and Parfneps, intermixed with fome of
the Greens. Prepare it after the fame Manner for Mea-
ger, ufing Butter and Fifh Broth, Cullis and Gravy.
Potare
16 7/k PROFESSED COOK.
'
Potage de Ris a la * Placbe Verte, to Gras ou
A Rice Soup of both Sorts, pale Green.
TXT" ASH half a I'ound of Rice, (more or lefs) feverai
Times iri warm Water ; if for Gras, boil it iri
Meat Broth, and a little melted Lard ; if for Meager j
with Broth and Slitter ; ftir it often, that it may not
Clog at the Bottom of the Pan , when it is very tender,
pout- it into thd Soup-dim, with a prdper Quantity of very
f^od Broth, and a little Gravy to colour it ; meft a good
iece of Butter rolled in Flour, add a fmall Quantity"
of fcalded Parftey chopped fine, three or four Spoonfuls
of Broth > two Yolks of Eggs to make a Liaifon t without
boiling* and pour this into the Dim, upon the Rice*
Potage de Chapon au Ris*
A Capon or Fowl Rice Soup.
*"pRUSS the Capon or Pullard as for boiling, viz.-
Legs infidc, and leave the Pinions untrurTed ; boil
it in a fmall Soup-pot with about half a Pound of Rice;
boil flowly till the Rice is quite tender, without fkim-
ming the Fat off; add Gravy fufficient to colour and
flrengthen it, and a little Salt ; or ferve without Gravy,
the Fowl in the middle. A Fowl is alfo ferved, being
boiled with a few Slices of Beef, Veal, Mutton, and
Roots, and the Broth fifted ; fimmer the Bread with
fome of this Broth, with or without Herbs ; ferve the
Fowl in a Soup-difh.
Potage a la Conti, en Gras on Maigre*
Soup Conty, Meat or Fifh.
gLICE large Onions, according to the Quantity re-
quired, and fimmer them in Butter till they are tho-
roughly done ; fimmer alfo fome fried Bread in very
good Broth of either Sort ; when ready to fefve, mix a
Plaehe Verte, means Shagg-green.
Couple
The PROFESSED COOK. 17
Couple of pounded Anchovies with the Onions, and
pour the Bread and Broth into the Difh, and the Onions
upon it. You may alfo lift the Onions as a Cullis,
either for Soup or other Ufes.
Potage de Biberot au Fromage, Gras ou Malgre.
Cheefe Soup of both Sorts.
HpAKE about half a Pound of Bread Crums, fifted in
a Cullender, and about a quarter of a Pound of
Gruiere Cbecfe, commonly called Swifs Cheefe, or Par-
mefan ; limmer this together in a Stew-pan with fome
good Broth, (either Meagre or Gras) until the Bread
and Cheefe are well ftewed ; make a Liaifon in another
Pan with three or four Yolks of Eggs, and as many
Spoonfuls of Broth : when ready to ferve, mix this laft
with the firft without boiling. This foup mufl not be
very clear nor thick ; it fhould be made with Broth
without Salt, as the Cheefe may fait it fufficiently.
Judgment muft always guide you for feafoning.
Pot ages glaces de toutes Sorfes de Viandes.
Glazed Soups of all Sorts of Meat.
TJSE what Sorts of Meat you pleafe, as Fowl, Chic-
kens, Pigeons, Ducks, Lamb, fmall Fillet of Veal,
Neck of Mutton, Turkey -pinions, or others ; each
Kind is drelled after the fame Manner : whichever you
ufe, lard it, and fcald it a moment in boiling Water ;
then flew it in good Broth, and a Faggot of fweet
Herbs ; and fimmer the Bread in very good Broth, as
ufual for other Soups. When the Meat is thoroughly
done, ferve it in the Dim or Tureen ; put a Spoonful
of Broth in the Stew-pan to gather the Glaze of the
Fncandeau with which you glaze, the larded Side being
uppermoft ; garnim the Dim round with Herbs or
Roots, as moft convenient, and fift fome of the Glaze
to mix with the Broth to colour it.
18 $be P R o F -E s s E D COOK.
Potage de Verm'icel, en Gras & en Malgre.
Vermicelli Soup, with Meat or Fifti.
TfOR a middling Dilh, take about a quarter of a
Pound of Vermicelli, which fcald a Moment in
boiling Water ; then drain it, and boil in good Broth,
with a little Gravy, and a Bit of Bacon ; when boiled
tender take out the Bacon, feafon it with Salt, and Ikim
the Fat off very clean. It muft be ferved of a middling
Thicknefs. If you would make it with Craw-filh Cul-
lis, or any other, you'll only mix it a Moment before
you ferve.
If it is for Meagre, fcald the Rice as above, and
boil it with Fiih Broth and Butter, adding a Llalfon of
Yolks of Eggs made with the fame Broth and Gravy.
B
Sov.pe Bourgeoife.
A Family Soup.
OIL about three Pounds of Beef in three Pints of
Water, and ikim it very well ; then add three or
four Carrots, two Parfneps, a few Onions, according to
their Bignefs, ftuck with two Heads of Cloves ; add a
few Leeks, a Lettuce, Celery, and Sorrel ; boil all
together, and add a fmall Knuckle of Veal, firft fcalded ;
boil it for about two Hours. Serve your Broth, and the
Knuckle in it ; and garnilh the Dilh with fome of the
Vegetables.
Potagt aux Mnrons.
Chefnut Soop.
pEEL off the firll Hulk of the Chefnuts, then roaft them
fufficiently to peel off the fecond, and boil them in
Broth and Gravy ; when they are done take out the
few that remain whole, and malh the others into your
Broth, fit to lift through a Stamine. Serve without
boiling, and garnilh the Dim with the whole ones.
Potage
PROFESSED COOK. 19
Potage d'Iffus d'Agneau, on Couhs a la Reine.
Lamb's Head Soup, and all Purtenances, with Queen
Cullis.
*"pAKE a Lamb's Head, &c. well fcalded, and paired
properly ; boil it in a fmall Pot with a couple of
Slices of Lemon firft peeled, a Faggot of Pariley,
Chibol, two Heads of Cloves, a Laurel Leaf, two
Carrots, one Parfnep, two or three Onions, a few Slices
of Lard, and Salt ; boil in Broth and Water on a flow
Fire : Garnifh your Difh with fome of the Infide, open
the Head and ferve it in the Middle : Mix fome Queen
Cullis with the Broth, and add it to the Soup, being
fimmered and prepared as all others before.
Potage a la Cbartre.
Soup Chartre, (from the Title.)
*"pAKE three or four Sweet Breads, well cleaned in
warm Water, and fcalded in boiling ; put them into
your Pot with fcalded Coxcombs, a Faggot of Parfley,
green Shallots, two Heads of Cloves, a.nd a few Mufh-
rooms ; flew all with good Broth on a ilow Fire : foak
Crufts of Rolls in Broth in the Soup Difh, until they
catch a little at Bottom ; then put upon thefe the
Sweet Breads and Mufhrooms, leave them a little oa
the Fire, and add a fufficient Quantity of Broth.
Bifque de Grilles.
A Quail Tureen Soup.
TDOIL three or four Quails in good Broth, with a few
Slices of Lard ; and two fcalded fweet Breads, one
of Veal, the other of Lamb, in another Stew-pan with
a little Butter and Flour, Broth, Gravy, a Spoonful of
Cullis, a Faggot of Parfley, Chibol, and two Heads of
Cloves ; itew them till well done ; when the Quails are
alfo done, mix it all together with their Broth firll
C 2 luted,
2o The PROFESSED COOK*
fifted, and very free from Fat ; put it on a flronger Fire
to bring it to a middling Confidence ; add fome good
Broth, and ferve all together in a Tureen.
Pot ages de touies Sortes de Legumes.
Soups of all Sorts of Herbs.
'"THAT of Turnips is made by cutting as many as
you think proper into different Ihapes ; give them
Colour by frying with a little Butter or Broth, then
boil them tender in Broth, and a little Gravy; mix
half this Broth with the other, and garniih the Dim
with Turnips. That of Radifies is made after the fame
Manner, only fcalding the Radilhes longer. That of
finall Onions, (if round, you colour them as the Turnips;
if green, cut them of a proper Length) fcald them, and
boil in Broth, and garniih your Dim therewith. That
of Celery, Leeks, or Lettuces, fcald them tied together ;
boil them in your Soup-pot ; take them out when done,
and cut them according to Fancy, to garnifh your
Difh with.
Afyaragus is done by breaking the Tops off, and boiled
by themlelves, then added to your Soup Broth ; obferve
that the Bread you foak for thefe Soups be of a good
Tafte, and only ufe the Cruft, which iliould be well
dried in the Oven, or toafted flowly. ' In thofe Soups
you may ferve what Butcher's Meat or Poultries you
pleafe.
Potage aux Chov.x.
Cabbage Soup.
pUT into your Pot a few Pounds of fliced Beef and
Bits of Ham ; let it catch a little, then add weak
Broth or Water, and all Sorts of Roots, a Cabbage tied,
and well fcalded ; a Bit of Pickled-pork, a Bag or Mi-
nionettc, as directed in Page 12. If you would garniih
this Soup with any wild Fowl, boil it in the fame Pot,
and garnifh the Dilh with the Cabbage, and the Pickled-
Pork cut in Pieces*
Potage
The PROFESSED COOK. 21
Potage a la Julienne, Gras ou Maigre.
Soup Julienne, with Meat or Frfh.
into fmall Fillets two Carrots, a Parfnep, Haifa
Head of Celery, Lettuces, Sorrel, and Chervil;
boil thefe in a fmall Pot, with two or three whole Onions,
a whole Carrot, Parfneps, a Faggot of Parfley, Chibol,
two Heads of Cloves, and a Laurel Leaf; iimmer in
good Broth about two Hours ; then take out the
Faggot, Onions, and whole Roots. It is done the
fame for Meagre, ufing the Broth, Onion, Gravy,
and Butter.
Potages de differtntes Purees.
Soups of different Porridges.
^TTHAT of Lentils, is made by boiling them in Broth,
with a few Roots, and a Faggot as the former, only
adding a little Winter Savory ; wheruthej Lentils are
done, lift them, and put as much of frheoPorridge to
your Soup or Broth, as will give it a pc$per Confidence.
That of Turnips, Carrots, Beans, &c. is done in the
fame Manner.
Potage de Semouille.
Italian Pafte Soup.
J^OIL your Semouil, as you do Rice, in good Broth
of either Sorts, and add as much Gravy as will give
it a good Colour. It is a Parte that comes from
Italy : you muft chufe it by tatting, as it is apt to
grow mufty like Vermicelli ; its Colour ought to be
of a clear yellow.
Potage a la Dav.pbim.
Dauphine Soup, (from the Title.)
pUT a few Slices of Lard in the Bottom of your Stew-
pan, fliced Ham and Veal, two or three Onions
fliced, a Carrot and a Parfnep ; foak thefe over the
Fire till they catch ; then add weak Broth or boiling
C 3 Water,
22 *Hoe PROFESSED COOK.
Water, and boil it on a flow Fire till the Meat is done.
Pound the Breaft of a roafted Fowl, fix Yolks of hard
Eggs, and as many Tweet Almonds ; fift your Broth,
and add as much to your pounded Compound as will
make it fift through a Stamine ; funmer your Bread in
Broth tender ; warm the Cullis without boiling, and
mix it with as much Broth as gives it a pretty thick
Confiflcnce. You may garnifh this Soup with a Fowl
or a Knuckle of Veal, as in all white Soups,
Potage de Gibier*
Game Soup,
/^UT in Pieces either a Partridge, or a Pheafant, or a
Rabbit, foak it with Slices of Veal, Ham, Onions,
Carrots, and Parfneps; let it catch a little on a flow Fire,
as you do for Gravy ; then add fome good Broth, ac-
cording to the 'Quantity you delire ; boil gently till the
flfleat is tone's i<fift the Broth, and put it into your
Soup-poty slnd jftcw in it what Herbs you pleafe,
81 .
Potages de toutes Sortes de Croutes.
Soups of all Sorts of Cruft..
^"UT one or two Rolls in two, take out the Crumbs
which you will put in the Soup-difh, foak the Cruft
in Broth, (your common Pot will do) place them upon
the Crumbs ; then put fome fat Broth to it ; keep it over
a flow Fire, and let the Crums catch :at Bottom j take
Care to refrdh the Cruft often with Broth ; when it is
all of a marrow Confiflence, and no Broth to be feen,
keep it on Afhes Fire, taking particular Care that it does
not catch ib much as to give it a "burnt Tafte ; when
ready to fervc, add fome good -Broth and Gravy, with
whatever Cullis you pleafc, Obfrrve, If you propofe a
white Soap, you mu not brown your Cruft, nor let it
catch at the Bottom of- the -Dilh,
Potage
PROFESSED COOK. 23
Potage a la Parmefanne.
Parma Soup, (from a City in Itajy.)
Slices of Bread, in what Shape you plrafe, fry
them in Lard of a fine Colour, and foak them in
good Broth ; garnim the Difli with what Herbs ypu
pleafe. When ready to ferve, rafp Parmefan Cheefe
over it.
Potage a VAutrichienm.
Auflrian Soup.
a large Chicken in Pieces, give it Colour by
frying in Butter and fweet Herbs ; boil it in good
Broth, then roll it in Crumbs of Bread and Parmefan
Cheefe ; colour it in the Oven or with a Salamander ;
garnilh the Soup-diih with thin Slices of Bread, upon
this fome rafped Swifs Cheefe or Parmefan, then a Bed
of Cabbage with more Slices of Bread ; add your Broth,
and flew it till it catches a little at Bottom ; add a little
more Cheefe upon the Bread ; colour it with a Sala-
mander, add a little more Broth, and ferve the Chicken
on the Top.
Potage a la Maddonette.
A common innocent Soup.
T> O I L either in Water or weak Broth all Sorts of
Herbs and Roots, as Onions, Turnips, Cabbage,
Leeks, Celery, Endive, Sorrel, Lettuces, Carrots, al-
together ; put with it the Legs and Pinions of Fowls,
the Necks, and all Sorts of Gibblets ; garnilh the Diih
with Roots, and ferve altogether.
Potage de Macarony.
Macaroni Soup.
"D OI L your Macaroni in good Broth ; then lay a Bed
. of it in the Bottom of your Soup-Dilh ; then one
of Parmefan Cheefe, and repeat the fame Layer over
Layer two or three Times ; add a little Broth, fimmer
C 4 it
24 *fbe PROFESSED COOK.
it on a flow Fire, and colour it with a Salamander ;
then add what Quantity of Broth you think proper. It
is alfo done without Cheefe, or any Thing elfe, but the
Italians generally ufe Cheefe.
*
Potage a la Moufqtietaire.
Soup Mufquetreer, (from the Name of a Corps of the
King of France's Life Guards.)
pUT about a Pint of Green Peas into a fmall Soup-
pot, with a Handful of Sorrel chopped coarfly ;
boil this in very good Broth and a little Veal Gravy ;
Braze a Neck of Mutton larded, and place it as a Frl-
candcau ; fimmer fome Bread in very good Broth ; pour
the Broth and Bread into a Difh or Tureen, then pour
in the Peafe, and place the Neck of Mutton laft, in,
the Middle.
Potage a la Marquife.
An Epicure's or Petit-maitre's Soup.
'T 1 AKE a good large Roll, empty the Crumbs and fill
the Crult with a Ragout of Sweet-bread, Coxcombs,
and Artichoke-bottoms all well dreffed ; put this Roll
in the Middle of your Difli, with other fmall Bits of
Crumbs, and foak it with very good Broth ; let it catch
a little, and mix it with very good Cullis a la Reins
and Broth,
Potage a la Rhinoceros,
Pigeon Soup called Rhinoceros, (from an Indian Bird.)
three Pigeons, without trimming them, trufled
for boiling, run a fmall Skewer through the Head
and Neck to keep it bent upwards, fcald and boil them
in Broth and Veal Gravy, with Herbs and Roots cut
fmall as for a Julienne ; flew altogether on a flow Fire
and fealbn it well ; place the Pigeons in your Soup-difh,
upon the Breart, with the Heads above, fo as to appear
as if fwimming,
fotage
PROFESSEDCOOK. 2$
! Potage de Navets a I'ltalienne.
Turnip Soup, Italian Falhion, Meat or Fifli.
/""UT Turnips in what Shape you pleafe, colour them
with Lard or Butter in a Stew-pan, and two Spoon-
fuls of Oil ; add Slices of Roots as before, and boil in
good Broth and Gravy either of Meat or Fifti ; garnifli
the Dilh with the Turnips, and give it a proper Con-
fiitence with any Sort of Porridge.
Potage a la Crejfy.
Soup Creffy, (from the Title.)
CCALD all Sorts of Roots and boil them in ihort
Broth, with Slices of Veal and Ham, and a Bit of
Butter ; when thoroughly done, pound altogether in a
Mortar ; lift it to a Cullis ; add as much Broth as ne-
celfary for your Quantity of Soup. If for Meagre, in-
flead of Veal and Ham, ufe Carps or Pike, and Meagre
Broth.
Des P Or AGES MAIGRES.
Of MEAGRE SOUPS.
Potage de Lazagne.
Lazagne Soup.
TAzAGNE is an Italian Pafte, much refembling a fmali
Bean. Warn it well and boil it in Broth like Rice,
with a very little Salt, then fift it in a Cullender ; garnrfh
the Bottom of your Dim with Lazagne, and a few Bits of
Butter, then Parmezan Cheefe or Gruiere, viz. Swifs,
then Lazagne and Cheefe until the Dim is full enough ;
the lail Bed ought to be Cheefe : put it in the Oven,
or colour it with the Top of a brazing Pan or Dutch
Oven ; make it take a good Colour ; acid fome good
Broth, and ferve it up. It is prepared alfo without
Cheefe.
Soupes
26
/ * *
Soupes Maigres de differentes Fafons.
Meagre Soups of different Sorts*
TUTAKE a foaking Broth, as direfted in Meager Broth;
* with this Broth you make all Sorts of Soups, for
it is the different Sorts of Herbs and Roots you ufe
which give the Name. According to the Quantity of
Soup you want fcald your Herbs, and ftew them in a
little Broth and Butter ; when done, add what Quan-
tity of Broth you pleafe : take care it does not tafle too
ftrong of the Herbs : this Soup mull be clear and well
feafoned.
For a Julienne Meagre, cut in fmall Slices one Carrot,
a Head of Celery, Chervil, and Sorrel, half fryed in
Butter ; then add them to the Broth with a little Onion
Gravy ; when the Herbs are done, make ufe of this
Broth to foak the Bread, and garnifh the Dilh with
fome of the Roots, >
Pofage Maigre d'Ecrevffis au Ris.
Meagre Craw-fim and Rice Soup.
OOAK a Carp with a little Butter, Carrots, fliced
Onions and Parfneps ; let it catch very little ; then
add Broth, and fimmer till the Fifh is done. Pound
the Bodies of half a hundred of Craw-fifh, and keep the
Tails to garnifh your Soup ; add fome Broth to your
pounding to enable you to fift it through a Stamine.
The Rice being boiled in Broth and Butter, mix all
together without boiling.
we Mairre a Id Puree de LcntHlcs.
o <>
Lentil Soup Meagre.
O UB the Bottom of your Stew-pan with Butter, and
put in it fliced Onions, Carrots, Parfncps, a little
Winter Savory, a Clove of Garlick, two Heads of
Cloves, and a few Mufhrooms ; foak rhefe on a flow
Fire till they catch ; then add Broth, and boil for half
an
The P fc o P s $ E D C o o K. 27
an Hour. The Lentils being well boiled and fifted ifi
a Stamine, fift the Broth, and mix the Porridge with
it. Warm all up together without boiling.
That of Peas is. done in the fame Manner, and fo
of any other Kind of Puree. It is no ways neceffary to
make frefh Broth for any of thofe Soups, but only to
mix as much Porridge with the Broth, while fimmering,
as will give the Soup a proper Subftance.
Pot age Maigre de Ris a la Relne.
Rice Soup Meagre a la Reine.
t-J ALF a Pound of Rice well wafhed in boiling Water,
boil it tender in Broth and Butter ; make a Gravy
without colouring, with Carp, Onions, Carrots, and
Parfneps ; when this is ready to catch, add Broth, and
boil it fome time ; then fift it : pound a Dozen fweet
Almonds, with fix hard Yolks of Eggs, a few Bits of
boiled Filh, and Crumbs of Bread foaked in Milk ; mix
all together with the Gravy, and fift it in a Stamine.
Warm it without boiling, and fervc this Cullis upon the
Rice> with a proper Quantity of Broth, if the Cullis is
too thick.
Pelage de Lalt de plufieurs Fafons.
Milk Soup of different Sorts.
*T*O make it in the common Way, boil milk with
a Laurel Leaf, a Bit of Sugar, very little Salt, pour
half the Milk into your Difh with fliced Bread, and keep
it on Afhes Fire without boiling ; to the remaining Part,
add a few Yolks of Eggs, and mix it well without boil-
ing any more. In boiling the Milk you may alfo put
in it Cinnamon, Coriander, or a Bit of Lemon-peel ;
boil it half, and fift it for Ufe as the preceding. If
you would make it with Onions, flice a few, which you
boil in Butter without colouring, then add fome boiling
Milk and a little Salt ; boil for fome Time, foak your
Bread as the former, and mix it when ready to ferve.
If
28 *Tbe PROFESSED COOK.
If you would make it with Cabbage, boil it in Peas
Broth and a little Butter, and Salt ; when it is well
done in Ihort Broth, add fome boiling Milk, and finilh
as the preceding.
Oullle aux Citrouilles.
Porapkin Soup.
/^UT the Pompkin in fuch a Manner as you may
join it again handfomely ; take out all the Seeds,
and half of the Flefh, (which you may do eafily with a
Table Spoon) then icarify the outfide in what Defign
you pleafe ; garnilh the Scars with frothed Whites of
Eggs and Sugar, then put it in a lukewarm Oven ;
when it is of a good Colour, put it in the Dim you
intend to go to Table, and add to it a Soup made in this
Manner: Cut Bits of the Infide into Dice, and boil them
in Water to a Marmelade ; then add a Pint of Milk
boiled, with a Bit of Butter, Sugar, and Salt ; when
thefe are ready, add fix Yolks of Eggs ; put dried
Crufts of Bread in the Pompkin, and pour the Milk
upon them, covering it fo as to appear whole.
Bifque Maigre aux Ecrevijfes.
Meagre Craw-rim Tureen.
A/TAKE a Craw-fifli Cullis, as directed in page 8, for
Craw-fifh Soup ; Put the Tails into a Stew-pan,
with Carp Liver, Artichoke Bottoms, iirfl fcalded in
boiling Water, and a Bit of Butter ; foak it awhile,
then add fomc Broth, and boil for an Hour ; foak fome
Bread and a little Broth in the Tureen until it catches
a little at Bottom, then add the Carp Liver, Craw-fifh
Tails, Articokes, Muftirooms, and the Broth; boil a
Ihort Time, and mix with it as much Craw-fim Cullis
as will give it a proper Thicknefs, according to Tafte.
Potage
The PROFESSED COOK. 9
Potage Maigre de Mottles.
Mufcle Soup Meagre.
"pIRST clean your Mufcles very well in feveral Waters,
and boil until they open ; then take them out, and
put them into a Stew-pan with a little Broth, a Bit of
Butter, and a Faggot of Parfley ; reduce to a ihort
Sauce ; put a few in the Shells to garnifh your Difli, the
reft in a Roll, and foak it in the Diih you are to ferve ;
add a few Crums foaked with Mufcle Broth, and ftew
it till it catches : When ready, add to it fome Cullis
a la Reine, or the Yoiks of fix Eggs, well mixed with
Fiih Broth.
Ouille Maigre de Plujleurs Fafons.
Olio, or Tureen of different Sorts.
CCALD all Sorts of Roots, as Onions, Carrots, Parf-
ncps, Parfley Roots, Celery, Turnips, and Leeks ;
boil all together in Peas Broth, and a Minionette, as in
Page 12, with Carp Parings ; boil on a flow Fire till
the Roots are done ; add to it Root-Gravy of a good
Colour. When clone, fift it, and it will ferve you for
Vermicelli, Parmefan Cheefe, or Rice Tureen, or for
a Julienne, or any Italian Pafte, which you may boil
in this Broth.
Potage de Croutes en Maigre de Plujleurs Fafons.
Meagre Cruft Soup of different Sorts.
HpAKE two middling Rolls, or cut a large one in two.,
take out the Crumbs, and lay them in the Bottom of
your Soup Difh ; dip the Cruils in Butter, then lay them
upon the Crumbs, and foak with good Fifh Broth ; let it
catch at Bottom, adding Broth as often as necelfary to
keep it from burning. When you are ready to ferve^
put half Broth, and half Onion Gravy ; or, if you
pleafe, a Cullis a la Reine, of Peas, Lentils, Turnips, or
Craw-fith, &c. It takes its Name from the different
Cullis you mix with it. You may allb make ..it wirh
He wed
co jtf PROFESSED COOK.
flewed Cucumbers, Truffles, or Mufhrooms ; according
as Conveniency and Fancy directs.
fotage de Lait d'Afliande.
Almond Milk Soup.
3 OIL in Water a little Cinnamon, Lemon Peel, Co-
riander, a little Salt and Sugar ; which Water you
mix with Almonds well pounded and fitted feveral
Times in a Stamine ; foak your Bread in the Soup Diih
with fome of the Milk on a flow Fire ; then add the
reft, and ferve as hot as you can.
Pot age d'Orge Monde.
Pearl Barley Soup.
YKTASH your Barley very well in warm Water, then
boil it jn good Broth ilowly, adding a little But-
rer ; and give it Subftance, with either Craw-fifh Cullis,
a, la Reijtf) or any other, or without any Cullis at all.
D E S SAUCES.
OF SAUCES.
[AT. B. In Thefe true Tafte Ihews itfelf, and muft
meet with Approbation or Condemnation. As all boiled
Meat, dewed, or brazed, is to be made relifhing, with
the Addition of a well-timed good Sauce ; and as it is
abfolutely impoffible to direct Quantities fo minutely as
to agree with different Palates, I lhall ftrongly recom-
mend to all Cooks of either Sex, to keep their Stomachs-
free from ftrong Liquors, and their Nofes from Snuff.]
Sauce Nompareille.
Nonpareil, or matchlefs Sauce.
*J"*AKE a Bit of boiled Ham, as much Breaft of roafted
Fowl, a pickled Cucumber, a hard Yolk of Egg,
one Anchovy, a little Parfley, a Head of Shallot chop-
ped
PROFESSED COOK. 31
ped as fine as poffible ; boil a Moment in good Cullis,
and life it for Meat or Ftlh.
Sauce a la Nivernoife.
Nivernois Sauce.
pUT in a fmall Stew-pan a couple of Slices of Ham,
a Clove of Gartfck, two Cloves, a Laurel Leaf, diced
Onions, and Roots ; let it catch a little, then add a
fmall Quantity of Broth, two Spoonfuls of Cullis, and
a Spoonful of Taragon Vinegar ; fimmer it for an Hour
on the Side of a Stove, then fift it in a Sieve, and fervc
it for a relifhing Sauce.
Sauce Petite ItaUenne.
A little Italian Sauce.
A Slice of Ham, a few Mumrooms, a few Shallots,
1 half a Laurel Leaf, a large Spoonful of Oil ; fimmer
all together on a flow Fire, add fome rich Cullis, and
half a Glafs of Champagne ; fimmer it like all Sauces, on
a flow Fire for half an Hour, Ikim it well, and fift it in
a Sieve.
N. B. The French often recommend a Glafs of Champagne ; it may
be fupplied in England with Lifbon, the Price being confidered. Alfo
Oil is to be ufed with great Moderation in England, altho' often re-
commended in Italian Dimes ; but it cannot be had fo good here, for
which Reafon Butter ought to be preferred.
Sauce ItaUenne Blanche.
White Italian Sauce.
QlMMER on a flow Fire a Spoonful of Oil, chopped
Truffles, two Cloves of Garlick, two whole Chi-
bols, Parfley, half a Laurel Leaf, and two Slices of Le-
mon, firft peel'd, and good Confumee, viz. Jelly Broth,
and a Gla/s of white Wine ; Ikim it well, and fift it.
Sauce
32 The PROFESSED COOK.
Sauce a la Marlniere.
Mariners Soup.,
I^HOP a Fowl's Liver, with two or three Shallots, and
a Couple of Truffles, or Mufhrooms ; fimmer thefe
in a Spoonful of Oil, two or three Spoonfuls of Cullis,
aGIafs of white Wine, a little Salt, and coarfe Pepper;
fimmer it about Half an Hour, and fkim it very well
before ufing.
Sauce au Celadon.
Sea-green Sauce.
*T*AKE fmall Slices of Lard, Ham, Veal, Onions,
Carrots, Parfneps, Shallots, and Cloves ; let them
catch a little, then add a Jill of white Wine and Broth;
boil for an Hour on a flow Fire, then fift it, and put in
fome fine chopped Parfley, and fome Butter rolled in
Flour ; boil it to a good Confiftence, Itirring it often
the while for fear it fhould burn at Bottom ; when ready
to ferve, add Lemon Juice fufficient to relilh it.
Note, That when you ufe whole Cloves of Garlick in any Sauce ;
always take them out before you ferve it up.
Sauce au Colons.
A lively-coloured Sauce.
*TPHIS Sauce ferves for all Sorts of Meat brazed in
white Braze. Take Slices of Veal, Ham, and
Onions ; put upon them whatever Meat you will braze,
with a Faggot of Parfley, Chibol, Shallots, two or
three Heads of Cloves, two Slices of Lemon, and half
a Laurel Leaf; cover all with Slices of Lard ; foak it,
and add to it fome good Broth, and a Glafs of Wine :
the Meat being done, fift it in a Hair-fieve ; add two
Spoonfuls or more of Cullis, fkim it free from Fat, and
reduce it to the Confiftence of a Sauce ; add a little But-
ter and Flour, fimmer without boiling, and it is done.
N. B.
he PROFESSED COOK. 33
Sauce au Confomme.
Jelly -Broth Sauce.
a few Slices of Lard, Ham, and Beef, an old
Partridge, Onions, Carrots, a Parfley Root, half a
Head of Celery, two Turnips, a Faggot of Parfley,
Chibol, two Heads of Cloves, a Bay-leaf, and a little
Thyme, and ibak all on a flow Fire : when it begins
to catch, add Broth as much as you think proper ; then
flop your Pot very well, and let it fimmer for about five
Hours ; then fkim off the Fat, and lift it. This Con-
fommee ferves for particular Sauces, or to add Strength
to all Sorts.
N. B. There remains a very good Confomme in the Bottom of all
Brazes ; let the Fat cool, and take it off with a Spoon : the Confomme
will give a very good Tafte and Strength to all Sauces with which
you may chufe to mix it.
Sauce a la Saxonne.
Saxon Sauce.
CLiCES of Veal, Ham, Onions, Carrots, and Parfneps ;
foak all in a Stew-pan on a flow Fire, let it catch
very little ; then add Broth, a Glafs of white Wine, and
chftpped Muflirooms ; fimmer for about an Hour ; fift
it, and add fome fine chopped Parfley, a few Taragon
Leaves and Mint, firil icalded ; with a Lemon Squeeze
when you ferve it up.
Sauce a la Liaifon.
.Sauce of a thick Confidence.
pUT into your Stew-pan a few Slices of Veal and
Ham, cut fmall, a Bit of good Butter, a Faggot of
Parfley, Shallots, two Heads of Cloves, a Laurel Leaf,
two of Taragon, and a little fweet Bafil ; foak it accord-
ing to all fuch Directions ; then add good Broth, and
fimmer it till the Meat is done, then fift it. When
you are ready to ufe it, add three Yolks of Eggs well
D beat
34 he PROFESSED COOK.
beat up with fome of the Liquor, grated Nutmeg, a
little chopped Parfley, Butter, Salt, Pepper, and a good
Lemon Squeeze.
Sauce a I'Ozeille.
Sorrel Sauce.
pOUND Sorrel fufficient to draw two Spoonfuls of
Juice ; fift it, and mix it with melted Butter, rolled
in Flour, Salt, Pepper, Nutmeg, and two Yolks of
Eggs. Warm it together without boiling.
Sauce a la Mariette.
Common Sauce.
COAK Slices of Veal, Ham, Onions, Parfneps, two
Cloves of Garlick, two Heads of Cloves, and a few
Taragon Leaves ; then add Broth, a Glafs of white
Wine, and two Slices of Lemon ; fimmer it on a flow
Fire, fkim it well, and iift it ; add three green Cloves
of Rocambole bruifed.
Sauce au CerfeulL
Chervil Sauce.
COAK a few Mufhrooms in Butter, with Parfley, Chi-
bol, a few Shallots, two Cloves, a Laurel Leaf, and
two or three of Taragon ; then add two Spoonfuls of
Broth, as much white Wine, fome Salt and Pepper ;
reduce it ilowly to a proper Confiftence ; fift it without
fkimming, and add to it fome fcalded chopped Chervil.
Warm the Sauce without boiling.
Sauce au PerJlL
Parfley Sauce.
pOUND a Handful of Parfley, and put it in a Stew-
pan in good Cullis, fufficient for the Quantity of
Sauce you want ; fimmer it a Quarter of an Hour, and
fift
PROFESSED COOK. 35
iift it in a Sieve ; then add fome Butter rolled in Flour,
make a Liaifon, and laftly add a Lemon Squeeze.
Sauce a la Civette.
Small Herb ; Sauce Civet.
A/f I X fome good Confommee with a Glafs of white
Wine, and fimmer it a Quarter of an Hour ; add
to it chopped Civet, a Bit of Butter rolled in Flour,
with coarfe Pepper and Salt; then add a Lemon Squeeze.
Sauce a la Garonne, (a River in Gafcony.)
Gafcoon Sauce.
"DOIL Slices of large Onions in two Spoonfuls of Oil
for a Moment ; then add a Faggot of Pariley, Chi-
bol, a Laurel Leaf, three of Taragon, fweet Baftl, three
Cloves of Garlick, three Cloves of Spices, a few Slices
of Lemon, firft peeled, two Spoonfuls of Cullis, and
a little Broth ; fimmer thefe on a flow Fire for half an
Hour, Ikim the Sauce, and iift it for ufe.
Sauce au FenoulL
Fennel Sauce.
COAK four or five fliced Onions in two Spoonfuls of
Oil, two of Cullis, and two of white Wine, with
two Cloves of Garlick ; fimmer it an Hour, fkim off
the Fat, and lift the Sauce in a Sieve, then add chopped
Pariley and Fennel, coarfe Pepper and Salt : Boil a
Moment before ufing.
Sauce a I'AmiraL
Admiral's Sauce.
an Anchovy, Capers, feven or eight green
Rocamboles, fimmer them on the Fire with a little
Confommee, Salt, Pepper, grated Nutmeg, and Butter
rolled in Flour : When ready, add a Lemon Squeeze,
or a Spoonful of Verjuice.
D 2, Sauce
36 The PROFESSED CooK.
Sauce Roy ale*
Royal Sauce.
UT fmall Slices of Veal, Lard, and Ham, fcald
them, and cut a Chicken in two, add two or four
Shallots, and foak thefe until they be ready to catch ;
then add a Glafs of Champaign, and as much Cullis,
with a Spoonful of good Oil ; iimmer it for an Hour
and a Half, fkim it very clean, and lift it.
Sauce a la Flamande,
Flemifh Sauce.
(~)NE fingle Clove of Garlick, one of Cloves, two
Slices of peeled Lemon, coarfe Pepper and Salt,
chopped Parfley, two Spoonfuls of Cullis, a little Broth,
a Bit of Butter rolled in Flour ; foak thefe for a Quar-
ter of an Hour, then take out the Lemon and Garlick,
and ferve with what you pleafe.
'Sauce a la hate.
Sauce in a Hurry.
"DOLL a Bit of Butter in Flour, put it in a Stew-
pan, with fome good Confommee, Pepper, and Salt :
Add a Lemon Squeeze when ready to ferve.
Sauce a I'Algneau.
Lamb Sauce.
"D OLL a Bit of Butter in Crumbs of Bread, three
Shallots chopped with Parfley, a fmall Quantity of
good Broth, and as much white Wine ; boil a fhort
Time ; when ready, add a Lemon or Orange Squeeze.
Same a VAvare.
The Mifer's Sauce.
/"^HOP five or fix green Chibols, mix in a little Ver-
juice or Vinegar, Pepper, . Salt, and a little Water ;
warm it, and ferve in a Sauce Boat. It may alfo be
ferved cold.
Sauce- I
PROFESSED COOK. 37
Sauce au Ferjus.
Verjuice Sauce.
pOUND green Grapes, and fift them ; chop two or
three green Shallots, and add Pepper and Salt, with
a Spoonful of Oil ; ferve in a Boat.
Sauce au Pauvre Homme.
The Poor Man's Sauce.
"DOIL half a Lemon iliced in two Spoonfuls of Broth;
add two or three chopped Shallots or Chibol, Pepper
and Salt. Take out the Lemon before you fend it up.
Sauce Douce.
Sweet Sauce.
'TpWO Glafles of red Wine, one of Vinegar, three
Spoonfuls of Cullis, a Bit of Sugar, one fliced
Onion, a liltle Cinnamon, and a Laurel Leaf; boil
thefe a Quarter of an Hour, fift the Sauce, and ferve it
up in a Boat.
Sauce au Fumet.
Sauce with kept Game, &c.
HTAKE the Remainder of a Hare or Rabbit roafted,
after it has been ferved to Table, chop it in fmall
Pieces, put it in a Stew-pan, .with a Glafs of white or
red Wine, a little Cullis, a Bay Leaf, Thyme, a fliced
Onion, a Spoonful of Vinegar, a little Broth, Pepper,
and Salt ; reduce it to the Confidence of Sauces, and
fift it in a Sieve for Ufe.
Sauce Ravigotte.
Relifhing Sauce.
a Clove of Garlick, Chervil, Burnet, Taragon,
Garden Crefles, and Civet, all in Proportion to their
Flavour ; when well wafhed and fqueezed, infufc it with
a little Cullis without boiling ; fift it with Expreffion ;
D i then
38 t fbe P R o ? E s s E D C o o K.
then add a Bit of Butter, Flour, Pepper and Salt ; boil
it to a good Confiftence, and add a Lemon Squeeze
fufficient to make it reltfhing, or fmart tailed.
Ravigotte Froid.
The fame Cold.
'T'AKE half a Head of Celery, two or three green
Shallots, a Clove of Garlick, one Anchovy, a few
Capers, Taragon, Chervil, Burnet, and Garden Crefles,
pound all together; add a little Cullis, and fift it ; then
add Muftard, Vinegar, Oil, Pepper, and Salt : Mix it
well together, to ferve cold in a Sauce Boat.
Sauce & la Madaleine.
A common iimple Sauce.
T>UT in a Stew-pan a few Rafpings of Bread, two
Shallots chopped, a Bit of Butter, half a Spoonful
of Vinegar, coarfe Pepper and Salt, with two Spoonfuls
of Confommee ; boil thefe a Moment, but do not let the
Sauce be too thick.
Sauce a I'Afpic.
Sharp Sauce, Afpick.
JNFUSE Chervil, Taragon, Burnet, Garden Crefles,
and a little Mint, in fome Cullis, for about an Hour ;
then fift in a Sieve, and add to it a Spoonful of Vi-
negar, Garlick, Pepper, and Salt. Serve cold in a
Sauce Boat.
Sauce a la Gendarme.
Military Sauce.
TNFUSE for an Hour in Confommee, a good deal of
Parfley, and three Cloves of Garlick, upon a very
flow Fire ; then fift it through a Sieve ; add to the Sauce
a boiled pounded Lettuce, three Yolks of Eggs, But-
ter, Pepper, Salt, and Lemon.
Sauce
PROFESSED COOK. 39
Sauce a la belle-vue.
A well-looking Sauce.
*TpAKE of Beef-Marrow a middling Quantity, Slices
of Ham and Fillet of Veal, and a common Chicken
cut in two ; add two Onions, one Carrot, half a Parf-
nep, a Faggot of Parfley, Chibol, one Clove of Gar-
lick, two Heads of Cloves, a few Leaves of Taragon,
Thyme, and Laurel, and a little fweet Bafil ; foak thefe
till ready to catch, then add a Glafs of white Wine and
good Broth, and a few Mufhrooms ; boil on a flow
Fire till the Meat is done, and fift the Liquor through
a Sieve.
You may ufe it to what you pleafe ; and alfo alter
the Tafte by adding chopped Truffles, pounded white
Meat of Fowl, pickled Cucumbers, Yolks of Eggs,
Lemon, &c.
Sauce a la Morue.
Scate or Cod Sauce.
*T*AKE a Faggot of Parfley, Chibol, two Shallots,
two Cloves, a Laurel Leaf, fome Mufhrooms, and
a Bit of Butter ; foak all together on the Fire ? adding a
fmall Spoonful of Flour and Milk, or Cream, fufficient
to boil to the Confidence of a Sauce ; fift it, and add
to it fome chopped Parfley, firft fcalded.
Sauce au Vin.
Wine Sauce.
"DOLL half a Pint of red Wine, with a Spoonful or
two of good Broth, a few Coriander Seeds, a Bit of
Cinnamon, and Sugar ; fift it through a Sieve, to ferve
in a Sauce Boat.
Sauce a la Polonoife.
A Polifh Sauce.
gCALD a Clove of Garlick with a little Taragon and
Burnet, Chervil, two Leaves of Mint, and chop all
together very fine ; then boil two Spoonfuls of Con-
D 4 fommee
40 The PROFESSED CobK.
fommee, and as much white Wine, with two Cloves ; re-
duce it to half in boiling ; then take out the Cloves,
and add what you have chopped, with Pepper, Salt, and
a few Bits of Seville Orange. Warm without boiling.
Same au Foye,
Liver Sauce, or Sauce of Liver.
'"TAKE the Livers of Poultry or Game, chop them
very fine with Parfley, Chibol, two or three Tara^
gon Leaves, and two Shallots ; foafc it with a little But-
ter till the Livers are done ; then pound all together,
and add fome Cullis and Broth, Pepper and Salt ; then
boil it a Moment with two GlaiTcs of red Wine, Cori-
ander, Cinnamon, and Sugar ; reduce it to a Sauce,
lift in a Sieve, and ferve it in a Sauce-Boat, You may
alfo add a Bit of Butter rolled in Flour, to thicken it.
Sauce Blanche.
White Sauce.
TV/fELT the Bignefs of an Egg of Butter rolled in
Flour, with a Couple of Anchovies ; add fomc
Water, whole Chibol, whole Pepper, and a little Vine-
gar ; fimmer it a while, and take out the Chibol before
you ferve it,
Sauce a I'EJpagnole.
Spanifh Sauce.
r^ ARNISH your Stew-pan with fmall Slices of Lard,
Veal, Ham, one t Onion, one Carrot, and half a
Parfnep ; foak it till it begins to take Colour, then add
two large Glafles of white Wine, as much Confommee,
three Cloves of Gariick, a little Coriander, a Laurel
Leaf, three of Taragon, two Heads of Cloves, two
Sponfuls of good Oil, and three of Cullis, ; fimmer it
till the Meat is done, and ikim it a Moment before
you fift it.
Sauce
*The PROFESSED COOK. 41
Sauce Robert.
Onion Sauce.
CLICE feveral Onions, and fry them in Butter, ftirring
them often till they take Colour ; then add a little
Cullis and good Broth, Pepper and Salt ; let them boil
half an Hour, and reduce to a Sauce; when ready, add
Muftard : You may fift it for thofe that only like the
Flavour of Onions.
It is done in the fame Manner for Meagre Sauce,
Meagre Broth and Cullis.
Sauce a la Moutarde,
Muftard Sauce.
1DOIL in Broth two Shallots chopped, coarfe Pepper
and Salt, mix fome Muftard with a little Cullis and
Vinegar ; warm it without boiling.
Sauce a la Carpe.
Carp Sauce.
a Carp in large Bits, and put it into a Stew-pan
with a few Slices of Lard, Ham, Veal, two Onions,
one Carrot, and half a Parihep ; foak it till it catches a
little ; then add a Glafs of white Wine and good Broth,
a little Cullis, a Faggot of Parfley, Chibol, a Clove of
Garlick, two of Spices, and a Laurel Leaf; fimmer
for an Hour, fkim it very well, and fift it in a Sieve.
Sauce a V Anguille.
Eel Sauce.
/^UT the Eels, and foak them, as in the laft Receipt ;
adding all Sorts of Roots, and three or four Tara-
gon Leaves, inftead of the Faggot and Laurel ; fkim
it well, and fift it for ufe.
Sturgeon Sauce is made after the fame Manner :
Pike Sauce the fame as the Carp.
Sauce
$be PROFESSED COOK.
Sauce a la Bechamel.
Begamel Sauce.
pUT into a Stew-pan a few Slices of Ham, a few
Muftirooms, two Shallots, two Cloves, a Laurel
Leaf, and a Bit of Butter ; foak all together till it be-
gins to take Colour ; add a little Flour and Milk, or
Cream ; fimmer half an Hour, and fift it in a Sieve :
You may add fcalded Parfley chopped very fine.
Sauce au Maquereau.
Mackerel Sauce.
CCALD green Goolberries and Fennel ; chop the Fen-
nel very fine, take a Bit of Butter rolled in Flour,
Pepper and Salt, and add a little Veal Gravy, to reduce
it to the Confidence of a white Sauce.
Sauce Remoulade.
Horfe-radilh or Muftard Sauce.
IF you want it hot, ilice two Onions and fry them in
Oil ; when they begin to colour add a Glafs of white
Wine, as much Broth, two flices of Lemon, firft peeled,
two Cloves of Garlick, a Laurel Leaf, Thyme, Bafil,
and two Cloves ; boil a Quarter of an Hour, and fift in
a Sieve ; add a chopped Anchovy and Capers, a Spoon-
ful of Muftard, or Horfe-radifh reduced to a Marma-
lade, Pepper and Salt : Warm without boiling.
This Sauce is made cold, with chopped Parfley,
Chibol, Shallots, a Clove of Garlick, Anchovies and
Capers, a Spoonful of Muftard, or Horfe-radilh fcraped
very fine, a Spoonful of Oil, Vinegar, Pepper and Salt.
Sauce Polvrade.
Sharp, or Pepper Sauce.
'Y'AKE a Bit of Butter, with diced Onions, Bits of
Carrots, Parfneps, half a Parfley Root, two Cloves
of Garlick, a Laurel Leaf, and two Cloves : foak all
together
PROFESSED COOK. 43
together till it takes Colour ; then add fome Cullis,
half a Glafs of Vinegar and Broth, Salt and coarfe Pep-
per ; boil it to the Confiftence of Sauces, fkim it, and
lift it through a Sieve.
Sauce ffacbte.
Minced Sauce.
COAK a Slice of Ham over the Fire ; when it catches
a little mince it very fine, and put it into the fame
Stew-pan with chopped Mulhrooms, Parfley, Chibol,
and two Shallots ; add a Glafs of white Wine, as much
Confommee, a little Salt and coarfe Pepper : limmer it to
a Sauce Confiftence, fkim it well, and add a pounded
Anchovy.
Sauce au Ba'm-Marie.
(See Page 2 for Inftrudtions.)
A Ccording to the Quantity of Sauce wanted, cut very
thin Slices of Fillet of Veal, Ham, Beef, Carrots,
Parfneps, Parfley -Roots, Onions, Turneps, Celery,
Leeks, of each a proper Quantity, fo as not to over-
come each other in Flavour ; put all together in a fmall
Soup-pot, upon a few Slices of Lard ; flop it well, and
put it on an Afhes Fire to foak fome Time ; then add a
little white Wine, and as much Broth ; Put your Pot
into another to fimmer for about four Hours ; fift this
Sauce in a Lawn Sieve, to ufe for what you pleafe.
Sauce au Pore
Frefh Pqrk Sauce.
pRY two or three Onions fliced in Oil till they take
Colour, then add Broth, two Spoonfuls of Cullis,
chopped Mufhrooms, a Clove of Garlick, two of Spices,
and a little Vinegar ; boil for half an Hour, to reduce
it to the Confiftence of a Sauce ; fkim it well, and fift it.
Sauce
44 fbe PROFESSED COOK.
Sauce a la Nonette.
Nun's Sauce.
HTAKE Slices of Veal and Ham, put them into a Stew-
pan with a Spoonful of Oil, two or three Mufli-
rooms, a Faggot of Parfley, Chibol, a Clove of Gar-
lick, two Heads of Cloves, and half a Leaf of Laurel ;
let it catch on the Fire, then add fome good Broth, a
little Gravy, and a Glafs of white Wine ; fimmer it fome
Time, ikim it well, and lift it in a Sieve ; when ready,
add to it two or three green Shallots, or Rocamboles,
and a Dozen of Piftachio Nuts whole.
Sauce Ferfe.
Green Sauce.
'"pAKE Chervil, Parfley, Taragon, and Burnet ; wafli
all well, fqueeze out the Water, and pound them
very fine ; then put it on the Fire with good Confommee ;
fift it in a Stamine xvith Expreflion, and add Butter
rolled in Flour, Pepper and Salt ; fimmer it without
boiling.
Sauce Verte d'une autre Fapn.
Green Sauce of another Kind.
CCALD a Handful of Spinach for half an Hour, with
Parfley and Tops of green Shallots ; then take all
out, fqueeze it well, and pound it very fine ; put into a
Stew-pan a few Mulhrooms, fliced Onions, two Cloves
of Garlick, two or three Taragon Leaves, one of Lau-
rel, a little Bafil, two Cloves, a little Butter, two Spoon-
fuls of Cullis, and as much white W ine ; boil it a Mo-
ment, then add yoCir green Sauce, and fift it in a Stamine ;
add Pepper and Salt, and fimmer it without boiling.
Sauce Piquatife.
Sharp, or Relifhing Sauce.
COAK a good Slice of Veal and Ham ; when it catches
add a Glafs of white Wine, half a Glafs of white
Vinegar, two of Broth, two Spoonfuls of Oil, two
Cloves
The PROFESSED COOK. 45
Cloves of Garlick, two Slices of peeled Lemon, four
or five Taragon Leaves, one of Laurel, one of Mint,
two Cloves, and a little Coriander ; fimmer for an Hour
on a flow Fire, and reduce it to the Confiftence of a
Sauce ; fkim off the Fat very clean, and fift it in a
Sieve : You may add a little Cullis if you would have
it thicker.
Sauce au Bleu Celefte.
A Sky-blue Sauce.
*T 1 AKE a fmall Handful of Crumbs of Bread fifted in
a Cullender, boil it in Milk until it becomes quite
thick, taking Care to flir it, left it ihould burn ; add a
little boiled Cream, and fift in a Stamine ; then boil a
Glafs of white Wine, with a Clove of Garlick ; pound
very fine fome Chervil, Parfley, Taragon, and fift it
with the white Wine ; add this green with the white
Sauce ; and alfo add a little Cullis, Pepper and Salt :
Warm it without boiling.
Sauce au Pontife.
Pontiff Sauce.
OOAK Slices of Veal, Ham, fliced Onions, Carrots,
Parfneps, and half a Head of Celery ; let it catch ;
then add a Glafs of white Wine, as much good Broth,
a Clove of Garlick, four Shallots, one Clove, a little
Coriander, and two Slices of peeled Lemon ; boil on a
flow Fire till the Meat is done ; fkim it, and fift it in a
Sieve ; add a little Cullis, and a fmall Quantity of fine
chopped Parfley, juft before you ufe it.
Sauce a la Nichon.
The Houfe-wife's Sauce.
/ Tp AKE fome of the former Sauce fifted without Cullis,
add a Bit of Butter rolled in Flour, and chopped
Chervil : Ufe it when warm.
Sauce
46 Vhe PROFESSED COOK.
Sauce au Reverend, Gras ou Maigre*
The Parfon's Sauce.
Lemon-peel very fine, with two or three pickled
Cucumbers, a Bit of'Butter, Salt, and coarfe Pep-
per, a little Flour, with two Spoonfuls of Cullis, and
make a Liaifon on the Fire, without boiling.
Sauce a la Milanoife.
Milanefe Sauce, (from a Principality in Italy, fo called.)
CLICE two or three Onions, put them into a Stew-pan,
with a few fmall Bits of Ham, a Clove of Garlick,
two of Spices, a Laurel Leaf, fcalded Parfley, and two
Spoonfuls of Oil ; let it catch on the Fire ; then put to
it a Glafs of white Wine, and as much Cullis ; fimmer
it fome Time, fkim it well, and fift it in a Sieve.
Sauce a FOrange.
Orange Sauce.
COAK Slices of Veal, Ham, Onions, and Roots ; let
it catch ; add a fmall Quantity of Broth and Cullis ;
iimmer it on a How Fire, fkim it, and lift it in a Sieve ;
then add Orange Peel chopped, and fqueeze in two
Oranges ; add alfo a Bit of Butter, and coarfe Pepper ;
warm it without boiling.
For Meager, take Fifti Broth, a chopped Anchovy,
Pepper, and a little Salt ; rather more Butter rolled in
Flour, and the fame Quantity of Orange Peel and Juices.
Sauce au Canard.
Duck Sauce.
two Spoonfuls of good Cullis with as much
Veal Gravy, Pepper, and Sah ; fqueeze in a Le-
mon or two, and warm it without boiling.
Sauce
PROFESSED COOK. 47
Sauce a I'Echaktte.
Shallot Sauce.
"DOIL five or fix Shallots well chopped, 'in good Veal
Gravy, with Pepper and Salt ; ferve it up in a Boat.
This requires but a very ihort Time to fimmer.
Sauce au Bled Verd.
Green Wheat Sauce.
gIMMER a Cruft of Bread in a little Broth, with half
a Spoonful of Vinegar, and add a Clove of Gar-
lick ; fcald a Handful of Green Wheat, and fqueeze
the Water out very well ; pound it, and add the Juice
to your Sauce, and lift it all together in a Stamine ;
make a Liaifon with fome Confommee, Pepper and Salt.
Sauce a la Reine.
Queen's Sauce.
GIMMER Crumbs of Bread in good Cullis, until it is
quite thick ; take it off the Fire, and add a few
fweet Almonds pounded, two hard Yolks of Eggs, and,
a Breaft of Fowl roafled, all pounded very fine ; boil
a fufficient Quantity of Cream for your Sauce, and lift
it all together in a Stamine ; add Pepper and Salt, and
warm it without boiling.
Same d'Adde.
Acid Sauce.
pOUND three hard Yolks of Eggs, one Anchovy, with
a Pinch of fine Spices and Salt, half a Glals of Vi-
negar, and Butter rolled in Flour ; add a little Veal
Gravy, (or Onions, if for Meager) ; make a Liailpn as
for a white Sauce.
Sauce
48 The PROFESSED COOK.
Sauce a la Becajft.
Woodcock Sauce.
f "p AKE the Bones of roafted Wood-cocks, pound them
and the Livers, put them into a Stew-pan with two
Spoonfuls of Cullis, and as much red Wine ; reduce it
to a Sauce Confidence, and fift it in a Sieve : When
ready, add Pepper and Salt, and fqueeze in one or two
Oranges.
Sauce au I'rufes.
Truffle Sauce.
three or four Truffles, put them into a Stew-
pan with two Spoonfuls of Confommee, two of Gra-
vy, (Meagre or Meat) a Faggot of Parfley, Chibol,
half a Clove of Garlick, coarle Pepper and Salt ; fim-
mer it to the Confidence of a Sauce, and take out the
Faggot before uiing.
Sauces Maigres de Plufteurs Faqons.
Meagre Sauces of different Sorts.
VV/'ITH Fifh Broth, Cullis, Gravy, and Confommee,
you make Meagre Sauces in the fame Manner as
with Meat.
Sauce Gencrak.
General Sauce.
'TpO make this Sauce properly, you muft infufe all the
following Ingredients, for four and twenty Hours
on Ailies, in an earthen Pot, if poftible, which muft be
very well flopped ; viz. Split fix Shallots, a Clove of
Garlick; two Laurel Leaves, Thyme and Bafil in pro-
portion, Truffles, Taragon Leaves, half an Ounce of
Muftard Seed bruifed, a Dozen fmall Bits of Seville
Orange Peel, a Quarter of an Ounce of Cloves, as
much Mace, half an Ounce of long Pepper, two
Ounces of Salt ; fqueeze in a whole Lemon ; and add
half
PROFESSED COOK. 49
half a Glafs of Verjuice, of Vinegar four or five
Spoonfuls, and a Pint of white Wine ; let it fettle,
and fift it very clear. This you may keep in Bottle
for a long Time, and it will ferve for all Sorts of Meat
and Fifh : You may alfo mix it with different Sauces
which require a Sharpnefs, but it mufl be ufed with
Moderation.
By proportioning the Ingredients here given, you
may make any Quantity, more or lefs, according as
Occafion requires.
Sauce au Beure Noir.
Burnt Butter Sauce.
fome Butter ; when it begins to frnoke throw
into it Parfiey Leaves, or Pariley coarfe chopped ;
when it is done, add Pepper, Salt, and Vinegar.
Sauce Simple.
Simple Sauce.
'T'AKE a Bit of Butter rolled in Flour, a little Vine-
gar, Pepper, and Salt, and a Spoonful or two of
Water ; make a Liaifon over the Fire ; you may add
chopped Parfley, Shallots, or an Anchovy.
Du B OE U F.
Of B E E F.
A LL Sorts of Beef Meat mufl be chofen of a fine
Red, or rather of a Crimfon Colour, and well in-
terlarded with Fat. The Parts ufed in Cookery, are
the Brains, Palates, Tongue, Tripe, Suet, and Udder ;
the whole Leg cut in different Manners ; the Marrow,
the Rump, Edge-Bone, Surloin, and the Fillet; the
Tail, Ribs and Breaft, Flank and Veiny Pieces, &c.
The Brains, Tripe, Palates, and Suet, muft be ufed
freih; alfo fuch Pieces as are ufed for Broth, and
E Gravy ;
50 The PROFESSED COOK.
Gravy; the reft require to be kept fome Time. Moil
Pieces of Beef, either boiled or roaftcd, fhould be cut
acrofs the Grain, as it will always eat tendered. The
Head fhould be Hewed to be eatert with a Spoon, and
requires a great deal of Care and Attention in cleaning.
Langv.e dc Bceuf an Gros Sel.
Frelh Neat's Tongue in a plain Way.
TARD a Tongue with pretty large Pieces, and boil
it in the Broth -Pot, or in Water, with a few
Onions and Roots ; when it is done, peel it, and ferve
it with Broth, fprinkling a little Pepper and Salt
over it.
It is alfo ufed without Larding; and being boiled
frefh in this Manner, is preferable to every Thing elfe
for Mince-Pie Meat.
Langues de Bozufs en Caijfes.
Sham Neat's Tongues.
KE a plain boiled Tongue, peel it, and cut it in-
to Slices ; fimmer over the Fire about a Quarter of
an Hour, with a little chopped Parfley, Shallots, a
Tafle of Garlick, a Bit of Butter, Salt, and fine Spices;
take it off, and let it cool ; make forced Meat with
Fillet of Veal, as much Suet, Crumbs of Bread, Cream,
Pepper, Salt, Parfley, Chibol, and three Yolks of Eggs
to mix with it : Garnilh the Bottom of the Difli you
intend to ferve the Tongue upon with forne of this
Forced-meat, then place the Tongue upon it, and cover
it over with the Remainder, fmoothing it with a Knife
dipt in Yolks of Eggs and Crumbs, in the Form of a
Tongue ; then bake it in a Dutch Oven for about three
Quarters of an Hour. When it is of a good Colour,
take it out and pour the Fat off; clean your Diih, and
ferve it up with a clear Sauce made with half Veal
Gravy, and good Broth, a little Vinegar, Salt, and
Pepper.
Langtte
PROFESSED COOK. 51
Langue de Bceuf a la Remoulade.
Neat's Tongue with Remoulade Sauce.
CCALD a frefh Tongue and lard it with large Lardons $
boil it in Broth with a little Salt, and a Faggot, as
'formerly dire&ed ; when done, peel it, and fplit it, but .
not quite into two Pieces, Make a Sauce with Parfley^
Shallots, Capers, and Anchovies, all very finely chop-
ped, a little Vinegar, a few Crumbs of Bread, or Raf-
pings, two Spoonfuls of Cullis, as much Broth, a little
Salt and coarfe Pepper ; boil altogether a Moment ;
then put the Tongue in it to fimmer for a Quarter of an
Hour ; when you ferve it up, add a little Salt.
Langue de Bocuf en Ragout*
Neat's Tongue Ragout*
T ARD a Tongue as the former, and braze it in a
' light Braze, with Broth, a Faggot of Parfley,
Thyme, Laurel, two Heads of Cloves, one of Garlick,
Onions, and Roots. Peel it, and fplit it in two ; ferve
upon it what Ragout you think proper, fuch as Onions,
Sweet Breads, Truffles, Muflirooms, frnall Onions, &c.
Langue de Bceuf Grilles.
Neat's Tongue Broiled.
T ARD and braze a Tongue as before-mentioned ;
peel it, cut it in two, and dip it in Oil ; then roll
it in Bread Crumbs, broil it ilowly, pouring a little
Oil over it. Make a Sauce with chopped Shallots, two
Spoonfuls of Broth, as much Veal Gravy, Pepper, and
Salt, and a little Vinegar or Verjuice ; boil it a Moment ;
\ pour your Sauce into the Difti, and put the Tongue
upon it
Langue s Fumees.
Smoked Tongues.
jgOAK what Quantity of Tongues you think proper
in Water for about three Hours ; cut off the Throat
E 2 Ends,
52 'fix PROFESSED COOK.
Ends, and wipe them dry with a Cioth. Then take
Laurel Leaves, Thyme, Bafil, Coriander, Juniper,
Parfley, Shallots, and Cloves, dry them in the Oven,
and pound them to a fine Powder, adding two Ounces
of Salt-patre, and one Pound of Salt ; mix your Pow-
der well with the Salt ; place the Tongues very clofe
in a proper Pan, as they are falted ; and when they are
powdered, cover your Pan very clofe, and leave it fo
for eight Days : Then take them out, and run a String
through the fmall End ; hang them up in the Chimney
until they are quite dried, and they will keep a long
while. Ufe them either plain boiled, or brazed.
The Brine will be ufeful in making Pickled Pork.
Langues de Bceufs Fourees.
Smoked Tongues of another Fafhion.
pREPARE the Tongues as before ; then having fome
Beef Guts well cleaned and foaked in Water, and
fsveet Herbs, make a Pickle with boiling Water, a
little Salt-petre, a great deal of common Salt, Cloves,
Mace, Thyme, Laurel, Balil, Juniper, and Coriander ;
boil this Pickle about Half an Hour over a flow Fire ;
let it fettle, and then lift it through a Sieve, as clear as
poffible : Put the Tongues into the Guts, and then in-
to the Pickle, for about twelve Days ; take them out
and hang them in the Chimney as before. When
drying you may burn fcented Herbs under them. They
are to be ufed in the fame Manner as the lafl-mentioned.
Langue de Bauf a la Brocke.
Neat's Tongue Roafted.
CCALD a Tongue, parboil it in Broth or Water, with
Salt and Pepper, two Onions, Carrots, Parfneps, a
Faggot, two Cloves, Garlick, Laurel, and Thyme.
When it is boiled enough to peel, take it out, lard it as a 1
Fricandeau, and finilh it in Roafting ; ferve under it a I
jrelifhing Sauce, or fend it up plain.
Langut \
B OIL
Vbe PROFESSED COOK; 53
'Langue de Bxuf a la Braife.
Neat's Tongue Brazed.
CCALD a Tongue, and parboil it ; then peel it, and
lard it through with coarfe Pieces ; finifh it by itfelf
in a fmall Pot with Broth, Pepper, Salt, Carrots,
Parfneps, two Onions, Slices of Lard, a Faggot, Shal-
lots, two Cloves, a Laurel Leaf, Thyme, Bafil, a few
Taragon Leaves, and a Glafs of white Wine ; boil it on
a flow Fire, put to it what Ragout you pleafc.
Calves, Sheep, or Porkers Tongues are drefTed the
fame Way.
Langv.e de Bccuf en Crepine.
Neat's, Calf's, or any other Tongue, in Cowl.
a Tongue fufficiently to peel, as before directed;
then lard it, and fplit it without feparating. in two.
Fry fome fliced Onions in frefli Hog's Lard ; put to
them two or three Spoonfuls of Hog's Blood, about a
Quarter of a Pound of frefh Lard, chopped, a few fine
Spices, and Salt; funnier this, flaring it continually
until the Blood is well mixed. Lay a Cowl in the Bot-
tom of your Dilh, and fpread upon it Part of this Pre-
paration ; then place in the Tongue, and cover it with
the Remainder ; roll it up in the Cowl, and garnifh the
Difh with Bread Crumbs ; laflly, put it into the Oven
to bake, and take a good Colour ; clean the Difh free
from Fat ; and ferve under it a Sauce made with a little
Cullis, Jelly Broth, "and Lemon.
Langue de Beeuf a In St. Meneboult.*
A Brazed Tongue Broiled,
JgRARE a Tongue well larded ; when done, fplit it in
two without feparating, dip it in Yolks of Eggs,
* I take the Origin of this Name to be from the Inventor} how-
ever, as it will.be often repeated, it always means the Thing^dipped in
fome Sorts of Batter, or Sauce, and afterwards Broiled, and that moflly
with Bread Crumbs,
V 3 auci
54 %%e PROFESSED COOK,'
and Bread Crumbs, then in melted Butter and more
Crumbs ; broil it on a flow Fire, bafting it frequently
with Butter : Serve it with a clear Verjuice Sauce, or
in a Sauce-Boat.
Langue de Bceuf au
Neat's Tongue au Gratin.
N. B, Gratin means every Thing that catches at Bottom.
a brazed Tongue into thin Slices ; put in a Stew-
pan a Bit of Butter, Parfley, Chibol, Mufhrooms,
Shallots, and Half a Clove of Garlick, all well chop-
ped ; fimmer thefe on the Fire with a little Cullis,
Gravy, and Broth, a little Vinegar, Salt, and coarfe
Pepper ; reduce it to the Confiftency of a Sauce, adding
an Anchovy, and Capers chopped ; put Half of this
Sauce into the Difti intended for Table, place the
Tongue properly upon it, and Simmer it until it catches
at Bottom. When ready to ferve add the reft of your
Sauce,
Pate & Tourfe de Langue de Boeuf.
Neat's Tongue Pie, with rais'd or Puff Pafte.
CCALD a Tongue, and boil it in your Pot, or in plain
Water.; when almoft done, peel it, and cut it in Sli^
ces; make what Pafte you pleafe (of which you will find
ample Directions under the Article Paftry) ; place upon
it the Slices of Tongue with Pepper and Salt, two good
Slices of Ham, a Faggot of Parfley, Chibol, a Clove
of Garlick, three Heads of Cloves, Thyme, and Lau-
rel ; cover it with Slices of Lard and Butter, and bake
it in the Oven. When done, take out the Lard and
Faggot, Ikim off the Fat very clean, and add to it a
Spanilh Sauce, or any other you think proper.
The Rais'd Pai>e gives it the Name of Pate, the
PufPd that of Tourte.
Langue
The PROFESSED COOK. 55
Langue de Bceuf au Parmefan.
Neat's Tongue and Parmefan Cheefe.
15OIL the Tongue as in the foregoing Receipt, and
finifh it in a Braze, with a little Salt ; peel it, and
let it cool, then cut it in Slices ; put a little Cullis and
Parmefan into the Table Dilh, with fome of the Tongue
Slices ; then a little more Cullis and Parmefan ; let the
Cheefe be the laft Bed : Bake it of a good Colour either
in a Dutch or common Oven, and add the little Sauce
remaining.
Cervelle de Baeuf.
Beef's Brains.
Brains are prepared as Calves Brains, which you
will find in the Articles of Veal.
Palais de. Bceufs a la St. Memboult*
Beefs Palates Broiled.
T)OIL
in Water as many Palates as you pleafe ; peel
them well, and foak them fome Time in a St. Me-
noult, which is thus prepared : Put into a Stew-Pan a
Bit of Butter rolled in Flour, Salt, and Pepper, two
Shallots, a Clove of Garlick, a Spice Clove, Parfley, a
Laurel Leaf, and Thyme, with as much Milk as is
neceffary to fimmer your Palates ; in about three Quar-
ters of an Hour, take them out, and dip them in Yolks
of Eggs and Bread Crumbs; broil them ilowly, and
ferve with a lharp Sauce, or Muftard.
Palais de Bceufs a la Poulette.
Fricaffee of Beefs Palates.
gOIL and peel the Palates as before direfted ; cut
them fmall, and put them into a Stew-Pan, with a
little Butter, a Slice of Ham, Mufhrooms, a Faggot,
Shallots, two Cloves, a few Taragon Leaves, a Glais
of white Wine and Broth ; fimmer it until the Sauce
E 4 grows
56 Vbe PROFESSED COOK.
grows fhort ; then take out the Faggot, add Salt and
Pepper, three Yolks of Eggs and Cream, and a little
chopped Parfley ; make a Liaifon, and add a Squeeze
of Lemon when ready.
Palais de Bceufs -a YAngloife.
Beefs Palates, Englilh Faihion.
"DRAZE your Palates and peel them well, fplit them
in two, and fpread upon them fome good Forced-
meat made of Veal or roafled Fowl ; roll them up like
an Olive, then dip them in Batter made with Flour
and Yolks of Eggs, a Spoonful of Oil, Salt, and a Glafs
of white Wine, which you mufl pour in by little and
little; make your Batter a little thicker than very thick
Cream; fry the Palates of a good Colour, and ferve
them with a clear Sauce, or fried Parfley.
"Palais de Bceufs au petit Lard.
Beef's Palates with pickled Pork.
CLICE fome pickled Pork, boil it flowly, and flum
off the Fat ; then add a little Cullis and Vinegar, a
little Confommee, two or three chopped Shallots, Pep-
per, and brazed Palates cut in large Pieces : Warm
without boiling.
Palais dc Z'wfs au Pontiffe.
Beefs Palates, with Pontiff Sauce.
brazed Palates round to the Size of a Crown
Piece; cut alfo Pieces of Bread Crumb of the
fame Bignefs, and rather thin ; fry the Bread in Butter ;
put a little of the faid Sauce in the Table Difh, then
the Bits of Palates, and a Piece of Bread upon each ;
fimmer it fome Time on a flow ire, and when ready
to ferve, add more of the fame Sauce, according to
Difcretion.
Palais
*fhe PROFESSED COOK. 57
Palais de Bceufs au Parmefan*
BeePs Palates and Parmefan. (See Neat's Tongue and
Parmefan.)
Palais de Bcsufs en Fillet,
Beef's Palates Shredded,
T>RAZE the Palates and cut them fmall; let them
foak an Hour in Lemon Juice, then dry them, and
roll them in Batter made of Flour, a Spoonful of Oil,
a little Salt and white Wine ; and fry them of a fine
Colour.
Palais de Bceufs en J"imbale.
BeePs Palates in Moulds.
f^ARNISH your Moulds with Veal-Cowl, and cut
the Palates (being firft brazed) according to the
Moulds; make a good forced Meat with Fowl, and the
Parings of the Palates, with all proper Seafonings ;
pu> a Bit of the Palates into the Bottom, then forced
Meat, and repeat it until the Moulds are full ; cover
each with chopped Truffles, and one Bit of Palate lad;
wrap each in the Cowl, and bake them in the Oven;
when done, take them out of the Moulds carefully,
wipe off the Fat, and ferve upon them what Sauce
you pleafe.
N. B. Fimbale implies a Kettle-drum ; and thefe Moulds are fo
called from their being made in that Shape.
Palais de Bcsufs a la Brocket te*
BeePs Palates broiled on fmall Scuers.
"DOIL three or four Palates in Water; when well peeled
and trimmed, cut them in four or fix Pieces, put,
them into a Stew-pan with Mufhrooms, Shallots, half
a Clove of Garlick, Pariley and Chibol, all finely chop-
ped, Pepper and Salt, a Bit of Butter rolled in Flour,
two Spoonfuls of Cullis, and a Glafs of white Wine;
boil
58 *Tbe PROFESSED COOK.
boil on a flow Fire until the Sauce is quite reduced,
then add a little Butter and three Yolks of Eggs; fim-
mer it over the Fire to make the Sauce quite thick;
then roll the Palates as you do Larks, in the Sauce and
Bread Crumbs, and broil them gently of a fine Colour.
You may ferve them either with or without Sauce ; if
any, let it be clear Gravy and Verjuice, or Lemon.
Palais de Bceufs en Menus droifs.
Beefs Palates cut in Fillets, or minced.
pRY two or three fliced Onions in Butter, until half
done ; put to them two or three fliced Palates plain
boiled, adding a little Cullis, Gravy, and Broth; fim-
mer it to reduce the Sauce; fkim it well, and add Pep-
per, Salt, Nutmeg, and a little Vinegar : When ready
to ferve, add a little Muftard.
Palais de Bosufs a la Mariette.
Beef's Palates in a common Way.
JgOIL three Palates in Water for about an Hour,
peel them, and cut each in two, length Ways; put
thin Slices of Ham and pickled Pork between two Pa-
lates, and tie them together; finifli by boiling in Broth,
with a little Salt, whole Pepper, a Faggot, and two
Cloves : Serve with Confommee, and a Lemon Squeeze.
Palais de Bceufs a la- Proven f ale.
Beefs Palates, Provence Way.
T>RAZE the Palates and cut them into fmall Pieces ;
put them in a Stew-pan with a Bit of Butter, two
Spoonfuls of Oil, Salt, whole Pepper, a little rafped
Nutmeg, .two chopped Shallots, a Clove of Garlick,
five or fix Taragon Leaves, Mumrooms and Parfley;
fimmer them a Quarter of an Hour, then add a little
Cullis, a Glafs of white Wine, and a little Confommee;
boil
The PROFESSED COOK. 59
koil for a Moment, fldm off the Fat, and add a Lemon
Squeeze when ready to ferve.
As this Difli will often be repeated in the dreffing different Kinds of
Aliments, I fhall take notice, that all fuch are much characterized for
being ftrong of Oil and Garlick ; the People of Provence being very
fond of both : but the Oil, being the Produce of the Country, anfvvers
in moft Refpefts to Butter in England.
Palais de Bceufs au Parmefan aux Onions.
Beef's Palates with Parmefan and Onions.
T)RAZE the Palates and cut each into fix Pieces ; have
fome fmall Onions boiled in Broth, which you mix
with fome Cullis and Confommee, a Bit of Butter, Pep-
per, and Salt; make a Liaifon on the Fire ; put half of
this Sauce (in the Difh you intent to ferve) with rafped
Parmefan, then the Palates and fmall Onions, and
laflly the Remainder of the Sauce and Parmefan over
it; bake it in an Oven, or with a Cover, till it takes a
jfine Colour.
Palais de Bceufs au Gratin.
Beef's Palates, au Gratin,
(See the Explanation of Gratin, page 54.)
JyTAKE a forced Meat with Fat Livers, chopped Truf-
fles, fcraped Lard, two Yolks of Eggs, and a lit-
tle Salt ; put this in the Difh you intend to ferve on a
fand Fire ; let it catch, and add the Palates brazed and
cut in what Form you pleafe, upon the Gratin and
fmall Onions firft boiled ; ferve upon it a Sauce au Pon-
tiffe or a VEfpagnole. (See Sauce Articles) Veal and
Sheeps Palates are dreffed in all the fame different Ways,
as Beefs.
Palais de Bceuf a I'Efcalope.
Beefs Palates fcallopecl.
gOIL your Palates in Water, peel and pare them
very well, then flice them to the Breadth of half a
Crown, as thin as you can ; put in the Stew-pan Slices
of
60 The PROFESSED COOK.
of Ham, two Spoonfuls of Oil, Parfley, Chibol, Mufh-
rooms, Shallots, and a Trifle of Garlick, all chopped
fine, with whole Pepper and Salt; lay over thefe a Bed
of Palates, upon that fweet Herbs chopped, then Pa-
lates again, and fo continue till all- the Palates are ufed;
cover the whole with thin Slices of Lard, and fimmer
on a flow fire ; when it begins to boil, add a Glafs of
\vhite Wine, and let it fimmer about an Hour longer ;
then ikim off the Fat, and take out the Lard and Ham ;
add to it a Spoonful of Cullis, a Lemon Squeeze, and
ferve with fliort Sauce.
Palais de Rccufs a la Marmotte.
Beefs Palates, Country Fafliion.
/"^UT two or three Palates boiled in Water ; cut alfo
fome pickled Pork in Slices which boil till half done ;
then add the Palates, with Parfley, Shallots, and a
Clove of Garlick, chopped together, with whole Pep-
per, and a little white Wine ; boil all together. When
done, put the Meat on the Difh you intend to ferve,
ftrew Crumbs of Bread over, put it in the Oven to take
Colour; and ferve with fliort Sauce.
Palais de Bffufs a la Ravigotte.
Beefs Palates with a relifliing Sauce.
"ROIL the Palates in Water ; when well peeled, cut
each into fix pieces; put them in a Stew-pan with
a Slice of Ham, a Faggot of Parfley, Chibol, a Clove
of Garlick, two Heads of Cloves, and a Bit of Butter;
let it catch a little, then add a Glafs of white Wine,
and as much Cullis ; fimmer it fome Time, fkim off
the Fat, and add Pepper and Salt ; reduce the Sauce
when ready, and add fweet Herbs finely chopped, fuch
as Taragon, Burnet, Chervil, Creffes, and Civet, of
each according to their Quality for Strength of Flavour.
Palais
PROFESSED COOK. 6 r
Palais de Baeufs de pkufieurs Fafons.
Beefs Palates of different Fafliions.
TK/'HEN the Palates are boiled in Water and well
pared and peeled, cut them to what Form you
pleafe, then braze them for half an Hour ; take them
out and wipe them free from Fat; put them in your Dim,
and add what Sauce you pleafe, rather {harp is beft, as
thefe Palates are flat tafted of themfelves. They are
alib fried, being dipped in good Batter, and ferved'
with a reliming Sauce, or fried Parfley. This laft is
called en, Croquet.
Queue de Boeufau aux Choux.
Beefs Tail and Cabbages.
/^UT a Beefs Tail into feveral Pieces, fcald and boil
it in Broth with a Faggot of Parfley, Shallots, a
Laurel Leaf, and three Heads of Cloves ; when boiled
about an Hour, put to it a good Savoy, firft fcalded, a
Pound of pickled Pork cut in Pieces, and a little Salt
and Pepper : when done take it out of the Braze,
fqueeze the Fat out ; put all into a Tureen intermixed,
and add Broth and good Cullis fufEcient to make it ei-
ther more or lefs Liquid.
de Bxuf aux Lentilles.
.Beefs Tail and Lentils.
I) RAZE the Tail and cut it into Pieces, with pickled
Pork as before ; make a Veal Cullis with Slices of
Veal, Ham, Onions, Carrots, Parfneps, and Celery ;
when it catches add Broth, and finifli as in all other
Cullis. Boil Lentils cither in Broth or Water ; make a
Porridge, to mix with the Cullis to a thick Confiftence,
which ferve in a Tureen upon the Tail and pickled
Pork. They are done the fame with all Sorts of Por-
ridge either dry or green.
Queue
62 The PROFESSED COOK.
Queue de Eceuf en Pate Chaud.
Hot Beef's Tail Pie.
1>RAZE two or three Tails to about three Parts,
then take them out, and cut them in Pieces ; put a
Couple of Slices of Ham in the Bottom of your Pie, and
then the tails ; cover it over with Butter and thin Slices
of Lard, and finifh your Pie ; bake it ; when done,
take out the Lard and Ham, fkim off the Fat very clean,
and ferve upon it a good Sauce, or a Ragout of any
Sort.
Queue de Eceuf s de plujieurs Fa cons.
Beefs Tails of different Fafhions.
ILS well brazed may be dreffed different Ways*
You may broil them and ferve them with a lharp
Sauce in a Boat ; alfo as a Tureen with all Sorts of
Herbs and Roots, fuch as Cucumbers, Chefnuts, Truf-
fles, Turnips, Onions, Carrots, or with Sweet-breads,
Coxcombs, &c. or as part of a Hochpot with any other
kind of Meat.
Gras double a la Robert.
Tripes, Sauce Robert.
(See Sauces, p 41.)
pRY three or four fliced Onions in Butter till they arc
almoft done ; boil the Tripe in Water very tender,
and cut it in Pieces, which mix with the Onions, add-
ing a little Cullis, a Glafs of white Wine, as much
Broth, a Faggot of Parfley, Chibol, a Laurel Leaf,
two Cloves, three or four Taragon Leaves, Pepper and
Salt ; boil on a flow Fire, fkim it well, reduce the Sauce
pretty thick, and add a little Muflard when ready to
iferve.
Gras
*fbe PROFESSED COOK. 63
Gras double au Verjus.
Tripes, Verjuice Sauce.
"DOIL the Tripe very tender ; make a Marinade with
Oil, Pepper, Salt, Parfley, and Shollots chopped
very fine ; foak the Tripe fome Time in this, then
roll it in Bread Crumbs, and broil it of a good
Colour ; ferve with a Sauce, half Cullis and half
Verjuice. (See Sauces, p. 37.)
Gras double de plujteurs Faxons. f
Tripes of different Fafhions.
'T^RIPES boiled very tender may be cut in different
Forms, and dreffed with Mufhrooms, Parfley,
Shallots, a Clove of Garlick, a few Taragon Leaves,
two Cloves, a Slice of Ham, a Bit of Butter, Thyme
and Laurel ; let it catch a little, then add a Glafs of
white Wine and as much Broth ; reduce the Sauce, and
make a Liaifon with three Yolks of Eggs, Pepper and
Salt, Verjuice or Lemon. If you would make it brown,
inftead of a Liaifon add Cullis and Gravy, a fmall Quan-
tity of fcalded Parfley, chopped very fine, or any other
fweet Herbs.
Rognon de E#uf a la Moutarde.
Beef's Kidney, and Muftard Sauce.
fliced Onions in Butter to half ; cut the Kidney
into fmall Pieces, and put it to the Onions in a Stew-
pan, with Pepper and Salt, and flew it on a flow Fire ;
(the Kidney will furnifh Liquor enough) add the Muf-
tard when ready.
Rognon de B#uf a la Mode.
Beef's Kidney a la Mode.
UT the Kidneys in fmall Pieces and clean them very
well ; cut alfo a Pound of pickled Pork in Pieces ;
chop fome Parfley, Shallots, and a Clove of Garlick ;
garnifh
64 The PROFESSED COOK;
garniih the bottom of your S.few-pan with Slices of
Lard; then Kidney, Pork, and Herbs, then Lard again,
until you have finiflied ; let it flew for about three Hours
over a flow Fire, or in the Oven ; when- it is almoft
done add a good Spoonful of Brandy ; ferve it in a Tu-^
reen either hot or cold. This is alfo done with whole
Kidneys, being properly feafoned and larded, as in
other Pieces of Beef.
Rognons de Btvufen Fillef*
Beefs Kidney Shredded.
T>RAZE the Kidney till very tender, and Hired it;
which you may ferve upon ftewcd Cucumbers', or
any other Greens whatever; it mufl be made pretty re-
lifting.
Rognons de Bauf en Pate Chattel.
Hot Kidney Pie.
the Kidnies into thin Slices, and lay them in the
Bottom of the Pie, then fweet Herbs chopped, fuch
as Parfley, Thyme, Shallots, Muflirooms, Pepper, and
Salt ; continue this till the Difli is full, then cover the
whole with Slices of Lard, and finifh the Pie ; bake it
in the Oven, take out the Lard, and fkim off the Fat
very clean : Make a Sauce with. a Glafs of white Wine,
a tolerable Quantity of Cullis, reduce to the Confiftence
of a good Sauce, and fqueeze a Seville Orange in it
when ready.
Rognons de Eceuf a la Bourgeoife*
Kidney, Family Way.
r^UT a Kidney in two, and put it into a Stew-pari
with Parfley, Shallots, a Clove of Garlick, Thyme,
and Laurel, all chopped very fine, and a Bit of Butter ;
turn it over the Fire fome Time, then roll it in Bread
Crumbs
^he PROFESSED COOK. 65
Crumbs, and broil it.' Pour the Sauce gently over it
when ready. Make the Sauce half Gravy and half
Verjuice.
Tetlne de Vache au Verjus.
Cow's Udder and Verjuice Sauce.
/^UT the Udder in Pieces and put it into a Stew-pan
with chopped Parfley, Chibol, Mufhrooms, a Clove
of Garlick and Butter ; let it catch ; then add a Glafs
of white Wine, Broth, Pepper and Salt ; fimmer it to
a fhort Sauce ; then make a Liaifon with two Yolks of
Eggs and Broth; when ready add a Spoonful of Ver-
juice or Lemon.
Ufage de la Gratffe de Bceuf & Moilelk.
The Way to ufe Beefs Suit and Marrow.
'T 1 O ufe Suet and Marrow, all the Ihiall Skin and Si-
news muil be picked out very clean ; (the Way to
do it is common to all Kitchen Maids.) It ferves for
moft Forced-meat, (as does the Marrow for particular
Ufes) and is extremely good to put into Brazes, being
very nouriihing. If you would ufe it inftead of Butter,
foak it in Milk-warm-Water, turning and preffing it
with your Hands to render it foft, and to fqueeze out
the Water.
tranches de "Bceuf a la Bourgeoife.
Beef Stakes the Family Way.
T ARD the Stakes here and there with large Lardons ;
put them into the Pan with chopped Parfley, Shal-
lots, Thyme,. Laurel, Salt, whole Pepper, and a Glafs
of white Wine ; let them foak two Hours, then fim-
mer them till done : You may ferve them either hot
or cold.
F 'Tranches
$6 The PROFESSED COOK,
Tranches de Eceuf a la Camargot.
Beef Stakes, by the Name of a famous Dancer.
LARD thick Beef Stakes, with half Lard and half
Anchovies ; put them into a Stew-Pan upon Slices
of Lard, adding fine Spices (but no Salt, as the An-
chovies will anfwer) a Faggot of Parfley, Chibol, a
Clove of Garlick, two Shallots, a Laurel Leaf, Thyme,
Bafil, and a Glafs of white Wine : Let thefe fimmer
about four Hours, then fift the Sauce in a Sieve, and
add a Bit of Butter rolled in Flour ; according to the
Quantity of Sauce you want, add Broth and Cullis,
and a Lemon Squeeze if you like it.
Tranches de Eceuf a la Roy ale.
Beef Stakes, Royal Fafhion.
T ARD a thick Stake with large Lardons ; feafon it
with fine Spices, Parfley, Chibol, a Clove of Gar-
lick, two Shallots, a Laurel Leaf, and Thyme, all
chopped very fine ; put your Beef into the Pan upon
thin Slices of Lard, a few iliced Onions, and other
Hiced Roots ; foak it over a flow Fire about five or fix
Hours in its own Gravy, the Pan being well covered ;
towards the latter End, put to it a Spoonful of Brandy;
fift the Sauce in a Sieve, and Ikiin off the Fat if you
ferve it up hot, but not if cold.
When ferved hot it is called a la Mode Beef-, and
a hi Royale when cold.
Tranches de Sceuf a la Servants.
Beef Stakes to eat hot or cold, Family Fafhion.
the Slices thin ; lay a Down of fliced Lard, then
of Stakes, fine Herbs, and Spices, and fo on till
you have done ; add a Glafs of Brandy, and ftop the
Pot very well with Pafte to keep the Steam in ; let it
fimmer five or fix Hours on a very flow Fire.
Tranches
PROFESSED COOK. 67
1 ranches de Bceuf au Caramel*
Beef Stakes Glazed, or Fricandeaui
*TpAKE a Bit of Beef of what bignefs you pleafe, lard
it through with large Lardons, feafoned with fine
Spices, (lard the upper Side neatly), boil it in Broth,
with a Glafs of white Wine, a Faggot of Parfley, Shal-
lots, a Clove of Garlick, three Cloves, whole Pepper,
and a little Salt ; when done tender, fift the Sauce in a
Sieve, {kirn the Fat, and reduce it to a Glaze, with
which you glaze the upper fide ; ferve it upon what
fiewed Herbs you pleafe, as Spinach, Endive, Sorrel,
or any other Vegetables.
Canelkns de Bcsuf*
Beef Forced Meat in Form of a Pudding.
V/TINCE a Piece of tender Beef with as much Suet,
a Bit of Ham, and finall Bits of Lard, two or
three Eggs, Pariley, Shallots, Thyme, Laurel, fine
Spices, and a little Salt ; add a Glafs of Brandy ; mix
all together, and roll it in the Form of a large Pudding,
placing round it thin Slices of Lard ; over the Lard put
white Paper, arid upon the Paper a Pafte made of
Flour and Water ; bake it about two Hours in the
Oven, and when done take off the Pafte and Lard. If
you ferve it hot, add a relifhing Sauce ; if cold, li a r e
the Pafte till you are ready to ferve, and fend it up in
a fecond Courfe*
Andouillettes de 'Tranches de Bteuf*
Beef Puddings, or Saufages.
UT thin Slices of Beef in Length, put upon it
Forced-meat, made of roafted Fowl, Marrow,
Parfley, Shallots and Muflirooms, chopped very fine,
with fine Spices ; add three Yolks of Eggs to mix it,
and roll it in the Form of a Pudding ; make a little
Batter with Oil and Bread Crumbs, roll them in it, and
F 2 broil
8 Tihe PROFESSED COOK.
broil flowly, bafting with the remains of the Oil ; ferve
xvith it a clear Sauce of Veal Cullis and Verjuice, Vi-
negar, or Lemon.
Eceuf de Dejferte a la Salute Menehoulf.
Cold Beef marinated, or broiled.
Slices of cold Roaft Beef, and make a Mari-
nate with a little Oil, Parfley, Chibol, Mulhrooms,
a Trifle of Garlick, two Shallots, all finely chopped,
with Pepper and Salt ; foak the Beef about half an
Hour ; make as much of the Marinate keep to it as
you can, and a deal of bread Crumbs ; broil on a flow
Fire, bafting with the remaining Liquid, and ferve with
a clear fliarp Sauce.
Bccuf de Dejjerte a la Bourgeoife.
Cold Beef the Family Way.
CLICE three or four Onions, and fry them in Butter ;
when done, add a fpoonful of Broth, two chopped
Shallots, Pepper and Salt; then put Slices of cold Beef
into it, and boil for a Moment ; when ready, make a
Liaifon with two or three Yolks of Eggs, and a little
Vinegar.
Cold Beef is alfo very good with cold Sauce, made of
chopped Parfley, Shallots, Vinegar, Oil, Muftard, and
a pounded Anchovy, &c. viz. a Rav/gotte Sauce.
Eciif de Defferfe en Papillotte.
Cold Beef broiled in Paper.
oOAK your Slices in a Marinate made of Oil or But-
ter, Parfley, Shallots, Muihrooms, Pepper, and Salt;
roll the Pieces in Paper with this Sauce, rub the Paper
with Butter, broil on a flow Fire, and ferve in the
Paper.
Culotte
*The PROFESSED COOK. 69
Cubtte de Eceuf a la Mantoue.
Rump of Beef Mantua Fafhion.
/^ARNISH the Bottom of your Pot with Slices of
Lard, fliced Onions and Roots, then the Beef upon
them, well tied ; foak it fome time, then add Broth,
Pepper and Salt, a Faggot of Parfley, Chibol, two
Cloves of Garlick, two Laurel Leaves, Thyme, Bafil,
and four Cloves ; braze on a flow fire : When half
done, put to it fmall Savoys prepared in this Manner ;
fcald a whole Savoy about half an Hour, then fqueeze
the Water quite dry ; have a good Force-meat made
with Fillet of Veal, Beef Suet, two Eggs, half a Pint of
Cream, and a little chopped Shallots ; take the Cab-
bage Leaves one by one, and put fome of this Force-
meat upon them, then put them together in the Form
of a fmall Cabbage ; make as many as you think pro-
per, tie them well all round, and put them in the Braze
with the Beef ; when done, take them out, and wipe
them free from Fat. You ferve them in the fame Difh
' with the Beef, with a Sauce made of Cullis, and two
pounded Anchovies. If you have no Cullis, fift fome
of the Braze, and add a Bit of Butter rolled in Flour,
fome fine chopped Parfley, a Lemon Squeeze, or a
little Vinegar.
Culotte de Eceuf Fumee.
Rump of Beef Smoked.
"DONE a Rump of Beef as well as you can without
{polling the Shape, fait it with a Pound of Salt and
two Ounces of Saltpetre, put it into a Salting-pan,
Length-way, with all Sorts of fweet Herbs, as Parfley,
Shallots, Thyme, Laurel, Bafil, Winter Savory, half
a Handful of Juniper Berries, a little Coriander, and
two Cloves of Garlick ; leave it about a Week in Salt,
then hang it in the Chimney ; when dried, keep it in a
dry Place for ufe. It muft be boiled in Water without
F 3 Salt
70 37
Salt, a few Onions, Cloves, a Faggot of fweet Herbs,
and a little Nutmeg ; let it cool in the Liquor, and
ferve it cold upon a Napkin, with green Parfley : If
you apprehend its being too much falted, foak it fome
Time before boiling.
Cuktte a I'Ecarlate fans Salpetre.
Scarlet Beef without Saltpetre.
JJONE a Rump of Beef thoroughly; cut about a
Pound and a half of Lard thick, to lard it with
in the Infide ; mix a Pound of Salt, with an Ounce of
fine Spices, and make the Salt and Spices flick to the
Lard as much as poffible ; then rub the Beef with the
Remainder, roll it in a Linen Cloth with feven or eight
Laurel Leaves, Thyme and Bafil in Proportion, and
about half a Quarter of a Pound of Juniper Berries
bruifed ; wrap a coarfer Cloth round it, and put it into
the Ground for fix or feven Days, which will make it
red inflead of Saltpetre. When you ufe it boil with 'it
a few Slices of Beef, in Broth or Water, without Salt,
a Faggot, Onions, and Carrots ; let it cool in its Broth,
and ferve as before. It will ferve either for a hot or
cold Difh.
Cuktte de Boeuf a la Gafcogne.
Rump of Beef Gafcogny Faihion.
COAK a boned Rump of Beef for four Days in a Brine
made of Oil, feven or eight whole Cloves of Gar-
lick, half a Pound of Salt, half an Ounce of mixed
Spices, Thyme, Laurel and Bafil ; boil the Beef in the
Brine, with a Pint of white Wine, and as much Broth ;
when done, wipe the Fat clean off, fift Part of the
Broth, and add a little Cullis ; reduce it to a pretty
thick Sauce The Breaft or any Part of the Brifket
may be done the fame.
Cullottc
The PROFESSED COOK. 71
Culotte de Bceuf dans fon Jus.
Rump of Beef in its own Gravy.
"DOIL a boned Rump of Beef on a very flow Fire
in Ihort Liquid about eight or nine Hours, with
a Faggot of Parfley, Chibol, two Laurel Leaves, a
Clove of Garlick, two Shallots, Thyme, four Cloves,
halt a Nutmeg, Pepper and Salt ; when it is done,
fkim off the Fat very well, and ferve it with jhe Broth,
after lifting it through a Stamine.
Culotte de Boeuf diverfifie.
Rump of Beef diverfified.
"DOIL a Rump of Beef as the preceding ; when half
done, put to it fix whole Onions, as many Turnips,
Parfneps and Carrots, cut in what Form you pleafe;
fcald all the Roots before you put them into the Pot.
Garnilh the Beef with the Roots, and mix fome Cullis^
with a little of the Broth for Sauce. Another Time do
it with Cabbages and Saufages, which will caufe a va-
riety. You may alfo ferve upon it what Ragout you
pleafe,
Culotte de Bceuf au Vin de Champagne.
Rump of Beef boiled in white Wine.
A/TArinate the Beef two Days, being firft well rubbed
with Salt ; put it into a Pan with a Pint of Oil,
four Cloves of Garlick, mixed Spices, two Laurel
Leaves, Thyme, Bafil, and fix Cloves ; boil it with
the Marinate, and a Bottle of white Wine; fkim off the
Fat, and fift the Broth for Sauce, adding a little Cullis
to make it thicker ; reduce it to a good Confidence, to
ferve with the Meat.
Culotte de Bceuf a la Royale.
Rump of Beef Royal Fafhion.
QARNISH your Pot with Slices of Beef, Veal, and
Ham; then put in the Rump, being firft boned,
with iliced Onions, Carrots, Turnips, Parfneps, a few
F 4 Slices
72 Tie PROFESSED COOK.
Slices of Lard, Pepper and Salt; foak it about an Hour,
then add a Pint of white Wine, as much Broth, a Fag-
got of Parjley, Chibol, two Cloves of Garlick, four
Cloves, and half a Nutmeg ; fimmer it about five or fix
Hours, then take it out, and wipe off the Fat with a
Cloth. Serve upon it a Ragout of Sweet-breads, fat
Liver, Combs, Mulhrooms, Artichoke Bottoms, or fmall
Eggs. You will find Receipts for making any of thefe,
under the Directions given for Ragouts.
Cubtte de Ecsuf a la Salnte Meneboulf.
Rump of Beef a la Sante Manehoult.
'THE it well, and boil it till above half done in Water,
with all Sorts of Roots ; then braze it in Broth,
with a Faggot, and Salt fufficient to give it Taile ; Put
it upon the Dim you intend to ferve, make a Batter
with three or four Spoonfuls of Cullis, Butter, and fix
Yolks of Eggs, bafte the Beef with it, and fprinkle it
\vith Bread Crumbs ; laftly, put it in the Oven, to give
it a fine Brown colour. You may ferve a cleat Sauce
under it, and garniih the edge of the Dim with Bits of
Bread dipped in Yolks of Eggs, and fried of a fine
Colour.
Aloyau en BarlL
Chump of Beef in the Form of a Barrel.
T>ONE a Chump of Beef thoroughly, roll it in the
Form of a Barrel, and tie it fafi to make it keep
its Form ; lard it thro' and thro' with large Lardons,
well feafoned with mixed Spices, and fweet Herbs,
finely chopped ; put it in a Brazing-pan, nearly of its
own bigneis, with Dices of Lard under it ; ftrew large
Onions and Roots fiiced over the Beef; with a large
Faggot of I'arfley, Chibol, two Bay-leaves, Thyme,
two Cloves of Gariick, Pepper and Salt ; foak it on a
flow Fire -about an Hour, then add a Pint of white
Wine, and as much Broth ; let it fimmer (lowly about
four
The PROFESS ED COOK. 73
four or five Hours according to the bignefs of the Piece;
when (Jone, drain it, and wipe the Fat clean off, put it
on the Table-difli before you untie it, and ferve with it
what Sauce or Ragout you pleafe.
C U J
Filets d' Aloyau de toutes Fafons.
Fillers of Beef different Ways.
a Fillet of Beef out of the Sirloin ; take out all
the Sinews, and lard it thick ; put it in a Stew-pan,
with a little melted Lard, Pariley, Shallots, Mufhrooms,
whole Pepper and Salt ; fimmer it fome Time, then
put it into a Brazing-pan with ilices of Veal, Ham, and
Lard, and boil it on a flow Fire ; when half done, add
a Glafs of white Wine ; and when thoroughly done,
ikim the Broth free from Fat, and fift it, mix a little
Cullis, and ferve it upon the Fillet. If you would
ferve it with different Sauces or Ragouts, after larding
it, boil it in Broth, with a Glafs of white Wine, a Fag-
got of Pariley, Chibol, a Clove of Garlick, two Cloves,
one Carrot, one Parfnep, and a few frnall Onions; when
it is thus done, you may ferve upon it what Sauce or Ra-
gout you pleafe. You may alfo lard and drefs this Fil-
let as a Fricandeau* A roafled Fillet may likewife be
dreffed in the fame Manner : When cold cut it in thin
Slices, and ferve it with ftewed Cucumbers or any other
Garden Stuff, only put the Meat in it a Moment to
warm without boiling.
Aloyau au Four.
, Chump, or fmall Surloin in the Oven.
A Ccording to the Bignefs of the Piece, take a deep
Pan, and garniih the Bottom with a few Slices of
Lard ; put to it a Faggot of Parfley, Shallots, a Clove
of Garlick, three Heads of Cloves, Pepper and Salt;
foak it half an Hour over the Fire,, and put to it a
Bottle of Rhenilh Wine ; when ready to boil cover it
well
74 We PROFESSED COOK.
well, and put it in the Oven fix or feven Hours ; when
done, clean the Fat off, fift the Sauce, and ferve it with
the Beef.
Aloyau en Ragout.
Small Surloin Ragout.
gRAZE a Bit of Surloin, larded with large Lardons
in Broth and a Pint of white Wine ; add a Faggot
of fweet Herbs, Onions and Roots. When done, take
it out, and ferve it with a Ragout of Sweet Breads, of
Muflirooms, or any other Kind of Ragout.
Aloyau a la Dauphine.
Surloin of Beef Dauphine Fafhion.
HpAKE a Surloin thoroughly boned, make a Hole in
the middle large enough to hold a Salpicon, viz. a
Stuffing made after this Manner: Cut raw Ham into
pretty large Bits ; take a Fowl boned, two fcalded
Sweet-breads, and a Tongue, and mince them together,
with chopped Parfley, a Clove of Garlick, Mufhrooms,
Salt and Pepper, fcraped Lard, Laurel and Thyme,
and four Yolks of Eggs ; put this in the Beef, and
fecure it well ; boil it in a Pot near to its own bignefs in
a little Broth, a Bottle of white Wine, a large Faggot,
three Cloves, a Laurel Leaf, fix Taragon Leaves, three
or four Onions, and a few Roots ; finim it on a flow Fire,
and ferve upon a Sauce a FEfpagnok, which you will find
in the Sauce Articles.
Filet a* Aloyau en Crcpine.
Fillet of Beef in Cowl.
pARE a Fillet of Beef clean from all its Sinews,
fcarify it Length-ways in different Places, and fill the
Incifions with a light Forced-meat, made of fcraped
Lard, chopped Mufhrooms, Truffles, Shallots, Pepper
and Salt, two Yolks of Eggs, and the Juice of half a
Lemon ; roll it up, and bathe it in Oil and Whites of
Eggs
*Tbe PROFESSED COOK. 75
Eggs, mixed together; then tie the Cowl round it,
faften it to the Spit with a ftrong Skewer, and let it roaft
till three Parts done ; then take it off, unwrap the Coul,
put the Fillet into a Stew-pan, on a flow Fire, till it is
quite done : It will yield Gravy fufficient for Sauce ;
or you may add a little more ; with a good Lemon-
iqueeze.
Filet d'Aloyau aux fines Herbes.
Fillet of Beef and fweet Herbs.
TARD a Fillet of Beef indifferently, with large Pie-
ces, let it catch a little in a Stew-pan, with Butter,
a Glafs of white Wine, as much Broth, Salt and Pepper;
fimmer it on a flow Fire, till three Parts done; then
Ikim off the Fat, fift all the Liquid, and add to it a
good Bit of Butter, rolled in Flour, Parfley chopped,
Shallots and Mufhrooms, with four or five Taragon
Leaves ; put the Fillet in it to finim, and reduce the
.Sauce to a good Confidence, to ferve together.
filet d'Akyau aux Onions en Crepine.
Fillet of Beef and Onions in Cowl.
CLice feven or eight Onions, and fry them in Butter
thoroughly ; then add Pepper and Salt, one chopped
Anchovy, three Yolks of Eggs, and a little Broth :
mince a roafted Fillet, and cut the Cowl the Bignefs you
pleafe ; lay a Down of Onions, then Fillet minced, and
fo on; then roll it, and bafle it with Eggs and Bread
Crumbs ; bake it in the Oven, and ferve it with a good
clear Sauce, relilhed with Lemon, or a few Drops of
Vinegar.
Filet de Bceuf a Vlntendante.
From Intendant, a Military Poft, or in the Finances, &c.
jyjAKE forced-meat with Fowls Livers, rafped Lard,
a little Butter, Parfley, Shallots,, Mulhrooms, three
Yolks of Eggs, and fine Spices ; cut a Fillet of Beef
into
76 The PROFESSED COOK.
into two, and flatten it with the Cleaver, lard it through
with middling Lardons, then lay the Forc'd-meat upon
it, and tie it in a Cloth ; boil it in Broth, a Glafs of
white Wine, and a Faggot of fweet Herbs ; when done,
ferve with it a Ragout of Sweet-breads, or Truffles, &c.
Filet de Bxuf aux Ancbois.
Fillet of Beef and Anchovies.
OOAK five or fix Anchovies in Water about two
Hours, fplit them, and lard the Fillet with them,
intermixed with Lard; boil it on a flow Fire with a
little Broth, and a Glafs of white Wine, one Clove of
Garlick, two of Cloves, and a Faggot; when done fift
the Sauce, add a Bit of Butter rolled in Flour, two'
Spoonfuls of Cream, and a few fmall Capers whole ;
make a Liaifon, and ferve it upon the Fillet.
Filet de Ecsuf a V Admiral.
Fillet Admiral.
CLICE five or fix Onions, and fry them in Butter ;
then take two Anchovies fplit into feveral Pieces, a
little rafped Lard, two Yolks of Eggs, a little Salt, and
Powder of Bafil ; fcald the Fillet of Beef in boiling
Water, cut it in different Slices without feparating, and
between put fome of the Stuffing ; tie it up in VeaA
Cowl, and roafl it \ ferve with Cullis, Jelly Broth, and
Lemon.
Filet de Bccuf Glafe.
Fillet in Jelly.
VlAKE a Jelly with a Knuckle of Veal and Trim-
mings of Poultry, boiled in Water; fkim it well;
when done fift the Broth, and put it again on the Fire,
with a Glafs of white Wine, and Lemon Slices; when
it boils, add two. Eggs, Shells and all ; reduce it to the
Confiftence of a Sauce, and fift it thro' a Napkin. Lard
the
'The PROFESSED COOK. 77
the Fillet with Lard and Ham, and braze it till very-
tender; let it cool in the Braze. When you ufe it, ilice
what Quantity you pleafe into the Difh you intend to
ferve, warm fome of the Jelly and pour it over the
Slices, then cool it with Ice, or in a cool Place.
Filets de Bceuf Grilles.
Fillets of Beef Broiled. '
Slices of Fillets to what Bignefs you think pro-
per, flatten them with a Cleaver, put upon each
Slice a good Forced-meat, roll them and tie them with
Pack-thread ; put them for about an Hour in a Mari-
nate, made of Oil, Parfley, Chibol, a Clove of Gar-
lick, two Shallots, a Laurel Leaf, Thyme, Pepper and
Salt ; then broil the Fillet flowly, and ferve with Cullis
Sauce, one Shallot chopped very fine, Pepper, Salt,
and the Juice of half a Lemon.
Filet de Bceuf a la Nivernois.
Fillet of Beef, Nivernois Sauce.
A/TAKE a Marinate with Butter and Flour, half a
Glafs of Vinegar, two Spoonfuls of Broth, Pep-
per and Salt, three Cloves, a little Coriander pounded,
a Laurel Leaf, Thyrne, Bafil, two Garlick Cloves,
and two fliced Onions; make it Milk-warm, put a larded
Fillet in it about five Hours, then take it out, and put
a Slice of Lard upon the unlarded Side ; tie it up in
Paper, and roaft it ; ferve with it a Sauce a la Niver-
nolfe-y fee Page. 31.
Fillet de Bceuf a FItalienne.
Fillet of Beef Italian Sauce.
T ARD a Fillet of Beef on one Side, fcarify the other,
and fluff it with chopped Parfley, Shallots, Thyme,
Laurel- powder, and Mufhrooms, with a little fcraped
Lard, Pepper and Salt ; tie it in Paper, and roaft it-;
ftrew the unlarded Side with Bread Crumbs, and colour
it
78 *fhe PROFESSED COOK.
it with a Salamander ; ferve an Italian Sauce which yoii
will find in Page 3 1 .
Filet de B<zuf a la* Gendarme.
Fillet of Beef Gendarme Fafhion.
/^UT a Fillet into thin large Slices, and marinate them
^ in Oil, Parfley, Chibol, a Clove of Garlick, Mulh-
rooms, Salt and Pepper ; tie them rolled in Paper, with
the Marinate, upon fmall Skewers, and roaft them:
Make a Sauce with a little Cullis, a Glafs of white
Wine, Pepper and Salt, and a few fweet Herbs, firft
fcalded and finely chopped.
* The Gendarme, are a Part of the King's Body Guards.
Poitrine de Bxuf fvmee*
Brifket of Beef Smoaked*
A Ccording to the bignefs of the Piece propofed, make
a Brine after this Manner : A good Quantity of Salt
and Water, Pepper, Slices of large Onions, a few
Cloves of Garlick, Thyme, Bay Leaves, a Sprig of
Bafil, a few Shallots, Juniper Berries, and a few Spice
Cloves ; put the Beef in this for about a Fortnight, then
prefs it, to drain out the Brine, and hang it in the
Chimney in a proper fmoaking Place, until it is quite
dry. Juniper-tree, or Aromatic Herbs, are very good
to burn under it while drying, for thofe who approve
that particular Tafle and Flavour : When it is ufed,
foak it,' and boil it like a Ham. The Brine may ferve
for making of pickled Pork, or curing of Tongues of
any Sort.
Poitrine de Bceuf a la Monarque.
Brifket of Beef, Monarch Fafhion.
a fine Brifket of Beef in Broth or Water, and
a Pint of white Wine, a Faggot of fweet Herbs,,
two Cloves of Garlick, four Spice Cloves, Laurel
Leaves, Thyme, Shallots, a Quarter of a Nutmeg,
Pepper.
gOIL
*fhe PROFESSED COOK. 79
Pepper and Salt ; when done, cut a Hole in the Mid-
dle, large enough to hold a little Forced-meat, a Ra-
gout of Pidgeons, Sweet-breads, Coxcombs, fat Liver,
or Mulhrooms ; cover it over with Forced-meat, put it
awhile in the Oven, and when ready, ferve upon it a
pretty thick Sauce, made with Cullis, Butter, and four
5f oiks of Eggs, relifhed with Lemon. It is alfo itrewed
with Bread Crumbs, and coloured in the Oven.
Poitnne de Bceuf a la St. Menehoult.
Brifket of Beef Broiled, St. Menehoult.
*TriE a Brifket with Packthread; boil it till half done,
in the common Way ; then put it into a Braze with
Broth, Pepper and Salt, a Faggot of Parfley, Shallots,
a Clove of Garlick, four Cloves, Thyme, Laurel,
Onions fliced, and Roots ; fmifh the Boiling ; put it on a
Difh, and pour over it a Sauce as in the preceding Re-
ceipt ; then fprinkle Bread Crumbs over it, and give it
Colour in the Oven ; wipe the Difh free from Fat, and
ferve upon it a relifhing Sauce.
A Brifket of Beef brazed, or boiled in a plain Way,
may be ferved with any Sauce, Ragout, or flewed Herbs,
or Roots, fuch as Conveniency ferves.
Tendrons de Bceuf de plujleurs Faxons.
Beef Griftles of different Fafhions.
/"HIT Griftles of Beef to what Bignefs you think pro-
per ; fcald them a Moment in boiling Water, then
braze them with a little Broth, a Glafs of white Wine,
a Faggot of Parfley, Chibol, Laurel Leaves, Thyme,
Bafil, two Cloves, one of Garlick, whole Pepper and
Salt, fliced Onions, and Roots ; when done, take the
Bottom of the Braze, which you fift in a Sieve, and
fkim the Fat very clean off; then add to it a Bit of
Butter rolled in Flour, a little fcalded Chervel finely
chopped, and a Lemon Squeeze or a little Vinegar.
Serve this Sauce upon the Griftles. When thus brazed,
you
So *fbe PROFESSED COOK.
you may ferve upon them what Ragout you" pleafe.
You may alfo ferve with them Cabbage and Saufages,
firft brazed about an Hour with the Griftles. They
may be ferved as Fricandeaux, with any Sort of
ftewed Greens; and then the Dim. is called by the N?.me
of the Greens, as Tendrom a L'ofeiUe, &c. &c. Or
you may make them in the Manner of pickled Po-i; , if
you will not fmoke them. You may preferve the a a
long while by fimmermg them fome Time in frelh
Hog's Lard, then placing them clofe in an Earthen-pan,
and pouring the Lard upon them till the Meat is co-
vered : When it is cold cover the Pot, and keep it in a
cool Place. You may preferve old Turkeys, Geefe,
and other Poultry or Game in the fame Manner.
Cote au Carbonade de Boeuf au Four.-
A Rib of Beef in the Oven.
a pretty flefhy Rib, and bo'l it in a thirt
Braze, with Broth, a little Salt, a few Slices of
Onion, and Roots ; when it is done, fift the Broth and
reduce it to a Glaze ; bafte the Rib with it all over, and
let it cool : Take a little fcraped Lard or Butter, mix
it with chopped Pariley, Shallots, a Trifle of Garlick,
Mulhrooms, Thyme, Laurel, and Baiil Powder ; put
it all upon the Beef, roll it .up in Paper, and put it
into the Oven for half an Hour ; then take off the Pa-
per, and make a Sauce with Cullis, a little Verjuice or
Lemon, and gather all the chopped Herbs which ftick
to the Paper, and mix with the Sauce, adding a little
Salt and Pepper. A roafted Rib will ferve equally
well for this Difli.
Cote de Bauf a la Remoulade.
A Rib of Beef, with Milliard or Horfe-radilh Sauce.
1 ARD a Rib of Beef with large Lardons, and braze
it as the former ; when done/ take the Fat off the
Broth, bafte the Meat with it, and ftrew it with Bread
Crumbs ;
PROFESSED COOK. 81
Crumbs; bafting it with Butter now and then to keep
it from burning; ferve it dry with the Sauce in a Boat.
(See Sauce Remoidade, Page 42.)
Cote de Bceuf a VAnglolfe.
Rib of Beef Englifh Fafhion.
pLATTEN a Rib of Beef with a cleaver, fimmer
it a few turns in Hog's Lard, then braze it in the
fame Lard over a flow fire, with a glafs of white Wine,
as much Broth, all forts of fweet Herbs finely chopped,
with Pepper and Salt ; when done, fkim the Broth, fift
it, and make a Liaifon with "three yolks of Eggs, and
ferve it upon the Meat.
N. B. It is no ways neceflary to make thefe Difhes with frefti
Meat ; a Rib cut out of a roafted piece of Beef, not over done, will
be equally good, if not better.
Cotes de Boeuf a la Hollandoife.
Ribs of Beef Dutch Falhion.
/^UT thin Ribs of Beef, bone them all to a bit at the
thin end, fimmer them in Butter till they are almoil
done, let them cool, and take their Gravy, which mix
with Forced-meat made of Fillet of Veal, Beef Suet,
Chervil, Taragon, Burnet, Garden Crefies, Pepper,
Salt, and Nutmeg, adding three yolks' of Eggs to form
them into a Farce ; wrap up the Beef in the Forced-
meat, and bake it in the oven, or in a Dutch oven ;
take fome of the Gravy, mix it with Cullis, Verjuice
or Lemon, Pepper and Salt ; and ferve it upon the
Meat.
Ribs of Beef brazed or plain boiled, may be ferved
with all forts of Sauces or Ragouts, or with ftewed
Garden-greens, and Roots. They may be alfo broiled,
like Mutton-flakes, with or without Sauce.
G Ore/lies
82 The PROFESSED COOK.
Oreilles de Bzuf*
Beefs Ears.
"DEEF's Ears, well fcalded like Calves, may be made
tender in a ftrong Braze, full of ftrong Herbs and
Spices ; they ihould be afterwards broiled, and ferved
with a Cullis, or reliihing Sauce. As they are ufed but
feldom, I ihall take no further notice of their dreffing.
Du F E A U.
Of VEAL.
Veal ought to be very white and fat; I lhall
not take upon me to give directions for cutting
up Calves, as the French Author does, as I am very
fenfible that all forts of Meat are cut to greater advan-
tage in England than in France; and the French
Butchers are even fo fenfible of it, that I have myfelf
known feveral of them come from Paris on purpofe to
attend the cutting of Meat -at St. James's Market, and
others, for inftrudtion.
Tete de Veau a la Bourgeoife.
Calfs Head Family Way.
'TpRIM the muzzle off, nearly to the eyes, without
cutting the tongue; foak it in feveral waters to
clean it, then fcald it in boiling water ; boil it in wa-
ter with a few Onions, two or three Cloves, two Shal-
lots and Salt ; when done, drain it, open the fkull, and
k-rve it quite hot with Vinegar, Pepper, Salt, and
chopped Padley, in a Boat.
Tete \
PROFESSED COOK. 83
fete de Veau Fa-tie.
Calfs Head Stuffed
'TpAKE a Calf's Head fcalded with the flun on,
and bone it ; make a Force-meat, with Fillet of
Veal, Beef Suet, Bread Crumbs, Milk, Parfley, Thyme,
Mufhrooms, four yolks of Eggs, Pepper and Salt ; put
fome of this Preparation into the Head, leaving room
in the middle to put a Ragout, well feafoned, either of
Pigeons, Sweet-breads, or other ; cover it over with
Forced-meat, and make the form of the Head as near
as poffible ; wrap it up with ilices of Lard, tie it in a
cloth, and braze it in Broth, white Wine, and fweet
Herbs : Serve upon it a Spanifh or Italian Sauce, or
any other you like beft. The Bones and what remains
upon them may be boiled, as a goed deal of Meat will
remain upon them, and may be eaten plain,, or in Fri-
cafee, or Ragout.
fete de Veau a la Poivrade, (from the Sauce.)
Calf's Head, with a fharp Sauce.
*"PAK a fcalded Head, bone it as far as the eyes,
and boil it like the firft, with fome pickled Pork;
both which, when done, mull be ferved in the fame
difh : Bail half a glafs of Vinegar, as much Broth,
chopped Shallots, and whole Chibol ; fift it, and add
coarfe Pepper and Salt : Serve this Sauce upon the
Head, or in a Sauce-boat. You may alfo ferve it with
3 Sauce Poivrade, which you will find in page 42.
fete de Veau au Verd-galant.
Calfs Head, with fried Parfley.
COAK the Head twenty-four hours, fcald it in boil-
ing; water, then boil it in Water and a little Vine-
gar, with Roots, Herbs and Spices, as the former;
cut it in pieces, and roll it in Batter made of Oil and
G 2 white
84 The PROFESSED COOK.
white Wine, Salt, and Parfley Leaves ; bathe the Head
in it, and fry it of a good colour : Serve it up crifp,
with fried Parfley round it. The Brains require only
half as much boiling as the rell.
Tete de Few en Cripine*
Calfs Head in Cowl.
'"TAKE up the Ikin of a fcalded Calf s Head, with
as much of the flefli as you can without breaking
it ; fcakl and peel the Tongue, which cut into fillets,
with a raw Fowl ; mix thde fillets with chopped Parfley,
Shallots, Mufhrooms, Pepper and Salt ; make a Farce
with the Brains minced, fix hard yolks of Eggs, Bread
Crumbs leaked in Milk, Pepper and Salt, chopped
Muihrooms, Chibol and Parfley ; pound thefe all toge-
ther, lay this Farce upon the fkin, and then the fil-
lets as firft prepared ; roll it up firft in Cowl, and then
'in a Stamine or Linen Cloth; braze it in a light Braze,
with a few glafles of white Wine therein ; when done,
unwrap the Cloth, but leave the Cowl round it ; wype
it free from fat, and ferve with Pontife Sauce, which you
will find in Page 45.
*
Tete de Feau a la Sauce an Pore fra'ts.
Calf's Head, with frefh Pork Sauce.
CCALD and bone a Calf's Head, and boil it in Broth,
with a few iliccs of Lard ; when done, take it out,
and wipe it clean : Serve upon it a frefh Pork Sauce,
which you \vill find in Page 43.
5 c : e ck Feau a la Salnte Menekoult.
Calf s Head St. Menehoult.
TjOIL a Calf's Head as a la Bourgeoife ; make a Forced-
meat with the Brains, roafted Poultry, fcraped
Lard, Bread Crumbs leaked in Milk, Parfley, Muih-
rooms, three yolks of Eggs, Pepper and Salt ; fluff
it
*fbe PROFESSED COOK. 85
it in the room of the brains, and in the cars ; put upon
this a thick Sauce made of Cullis, a' bit of Butter, and
three jolks of Eggs; then fprinkle Crumbs of Bread
over it, bake it in the oven of a fine colour ; and ferve
with a relifhing Sauce.
Te'e de Veau Mar'mee.
Calfs Head Marinated.
T3OIL a Calfs Head about three parts, then take
the Brains, Ears, and Tongue, which marinate with
Vinegar, Garlick, Shallots, Parfley, Pepper and Salt ;
dip it in Batter and fry it; ferve with fried Parfley.
OreiUes dc Ve-au Frites.
Calfs Ears Fried.
"DRAZE the Ears in a ftrong Braze to make them ten-
der ; dip them in Batter, and fry them ; ferve them
with fried Parfley. You may alfo ftuff them with good
Forced-meat, and fry them the fame way.
Obferve as a general Rule, that in brazing any thing
which requires to be kept white, to put a few flices of
peeled Lemon in the Braze, according to the quantity
of the other Seafonings.
OreiUes dd Vcau en Menus droits.
Calfs Ears Sh reded.
"DRAZE the Ears, then cut them in fillets ; (it is the
cutting that gives the name ;) ferve with a Sana
Robert, which you will find in Page 41.
OreiUes de Veau au Gratin.
Calfs Ears, au Gratin.
(See the Explanation of Graf/n, Page 54.)
HpHE Ears brazed are done the fame way as all for-
mer directions for Gratin. Alfo broiled, -and
fcrved with a relifning Sauce.
G 3 OreiUes
86 The PROFESSED COOK.
Orellles de Veau au Pontife.
Calves Ears Pontiff Sauce.
"DRAZE the Ears very white and tender, then take
them out and wipe them perfectly dry : Serve upon
a Sauce au Pontife, Page 45.
Orellles de Veau a la Marfine.
Calves Ears Houfe-wife Falhion.
TV/TAKE a Sauce with a little Jelly Broth, as much
white Wine, a bit of Butter, chopped Parfley,
Shallots, Pepper and Salt; boil it to a pretty thick con-
fiftence ; when ready, fqueeze in half a Seville Orange,
and add a few flices to it : Serve upon brazed Ears.
Orellles de Veau au Fromage.
Calves Ears and Chtefe.
I T A HE Ears being brazed, foak them in melted Butter,
Bread Crumbs, and rafped Parmefan ; put them in
the oven to take a good colour ; make a little Forced-
meat with rafped Cheefe, Bread Crumbs, and three
yolks of Eggs ; lay this on the Difh you intend to ferve ;
let it catch a little on a very flow fire, lay the Ears upon
it, and ferve it up with a good clear Cullis for Sauce,
Orellles de Veau a I'ltalienne.
Calves Ears, Italian Sauce.
JDRAZE the Ears in a flrong white Braze, with Spi-
ces, and a few Slices of Lemon; wipe them dry,
and ferve them upon the Italian Sauce, which you will
.find Page 31.
Orellles de Veau a la Saint e Meneboult.
Calves Ears, a la Sainte Menehoult.
E Errs brazed as before; bathe them in a good
Batter and Bread Crumbs; broil flowly, bailing
with
*The PROFESSED COOK. 87
with a little Butter : Serve with a Sauce Remoulade in
a Sauce-boat, which you will find in Page 42.
Cervellcs de Veau a la Crime.
Calves Brains, Cream Sauce.
COAK and fcald the Brains, then boil them in Broth,
with two ilices of Lemon, fweet Herbs, a clove of
Garlick, and two Spice Cloves ; cover them with thin
ilices of Lard : When done, wipe them dry, and fervQ
upon a Sauce a la Bechamel, as in Page 42.
Cervelles de Veau aux petit s Onions.
Calves Brains and fmall Onions.
CCALD as many fmall Onions as you think proper;
braze them with the Brains in -good Broth, with a
few flices of Lard, a glafs of white Wine, Pepper and
Salt, and a faggot of fweet Herbs ; then drain the
Brains and Onions ; garnim the Dim with the Onions,
ferve upon it Sauce Ravigotte (Page 37) or any other
Sauce.
Cervelles de Veau aux EcreviJJes*
Calves Brains and Craw-Fiih.
pREPARE the Brains as the former, make a Craw-
fifh Cullis as in Page 8; boil the Tails in Broth
and White Wine; garnim the Dim with the Tails, and
ferve the Cullis upon the Brains.
Cervelles de Veau au * SoleiL
Calves Brains fried of a fine yellow Colour.
* An Sokil, means as bright as the Sun.
the Brains in four pieces, braze them about half
an hour in white Wine, with two flices of Lemon,
Pepper and Salt, Thyme, Laurel, Cloves, Padley and
Shallots ; then drain them and foak them in Batter made
G 4 of
88 'The PROFESSED COOK.
of Flour, a little Oil and white Wine, and fry them of
a fine colour. Or you may bathe them in Eggs and
Bread Crumbs, and afterwards broil them.
Cervelks de Veau a la Gafcogne.
Calves Brains Gafcoon Fafhion.
\/TAKE a Sauce with a bit of Butter, Bread Crumbs,
a clpve of Garlick, Parfley, Chibol, a glais of
white Wine, as much Broth, Pepper and Salt ; reduce
to a Sauce confiftence, and ferve upon brazed Brains.
Cervelles de Veau an * Re-veil.
Calves Brains, Muftard Sauce,
E Brains brazed as the former ; make a Batter
with Cullis, Butter and Muflard ; bathe the Brains
in it, and flrew over Bread Crumbs and Cheefe ; give
them colour in the oven, or with a Salamander ; and
ferve them upon Cullis and Milliard. When brazed,
they may be broiled flowly, and ferved with a fharp, rc-
lifhing Sauce.
* The Word Rei'dl fignifies the awakening or fharpening of the
Palate.
Cervelles de Veau a different es Sauces.
Calves Brains with different Sauces.
DRAINS brazed in Broth and Wine, as directed,
may be ufed with what Sauce or Ragout is moft
convenient, fuch as of fat Livers, Pigeons, Saufages,
Onions, Capers, fried Bread, &c. &c.
Tev.x dc Veaii de differentes Faxons.
Calves Eyes of different Falhions.
done like the Brains, you may either fry or
broil them; making the fame preparation. They
may be ferved in Matelots or Tureens, or by themfelves
with any Sauce; or as part of any fott of Ragout.
Langvc
The PROFESSED COOK. 89
Langue de Veau.
Calves Tongue, (fee BeePs Tongue.)
/CALVES Tongues are dreffed after the fame manner
as Neat's Tongues, allowing for the difference of
time in boiling or baking.
Fraifes de Veau au NatureL
Calves Chaudron in a plain Way.
COAK it well and fcald it ; then boil it in Water with
a bit of Butter, Flour, Pepper and Salt, a faggot
< of fwcet Herbs, two Cloves, Thyme, 'Laurel, and two
Onions : Serve it very hot, with a fharp Sauce in a
Sauce-boat.
Fralfe de Veau au SoleiL
Chaudron fried of a fine clear Colour.
"DOIL it as before, then cut it in pieces, marinate
about an hour or two in Vinegar and Broth, Pep-
per and Salt, Cloves, and fliced Onions; then drain it,
and fry with a good thick Batter of a fine clear brown.
Fralfe de Veau a la
Chaudron Provence Fafhion.
'1PHE Chaudron being boiled as the former, cut it in
fillets, and make a Sauce with Butter, chopped
Muihrooms, a little Garlick, a glafs of white Wine,
Broth, a little Oil, Pepper and Salt ; reduce to a Sauce;
put the Chaudron in it a moment, and add a good
fqueeze of Lemon. If it is too fat, cut fome of it off
when you drefs this Difli, and alfo when you fry it.
Crep'mettes de Fraifes de Veau.
Chaudron drefled Olive Fafhion,
r^UT three or four Onions in dice, and parboil them
in Butter ; then put a Chaudron ready boilej.1, and
cut in the fame manner, Bread foak'd in Cream or Milk,
a little
90 The PROFESSED COOK.
a little frefli Lard, Salt and Spices, chopped Shallots,
Parfley, Chibol, and three raw yolks of Eggs ; mix all
thefe together properly, and roll the mixture in as many
bits of Cowl as you think proper, either in the form
of Saufages, or any other ; ftrevv them with Bread
Crumbs, put them in the oven to bake, and take a
good colour, or under the cover of a Brazing-pan, on
a flow fire ; ferve with a good clear Sauce under them.
Baignets de Fraifes de Veau.
Chaudron fried, fmall Fritters,
t>OIL it as before directed, then cut it in pieces, and
marinate it about an hour in Oil, Butter, Pepper,
and Salt, chopped Parfley and Shallots, on an allies
fire ; make the Herbs flick to it, dip it in Batter and
fry it very crifp : Serve with fried Parfley.
Fraifes de Veau en Crepine.
Chaudron in Veal Cowl.
'"PHIS is done with Forced-meat as the Crepinettes, only
of a larger lize ; ferve with it Sauce Italienne.
Fraifes de Veau a L'Allemande.
Chaudron German Falhion.
A/TAKE a preparation for a Gratin, with Swifs Cheefe
rafped, Bread Crumbs, two yolks of Eggs, and a
little Cullis; place this in the Table Difli on allies
fire, to make it catch at the bottom; then put in a
Chaudron plain boiled, trimmed of moil of the fat,
and cut in middling pieces, mixed in a Sauce Robert,
well finiihed fhort Sauce ; garmlh the Difli round with
fmall white Onions, boiled in Broth, and bits of Bread
fried in Butter ; pour a little melted Butter over, mixed
with a fpoonful of Muftard ; then drew it with Bread
Crumbs and rafped Cheefe, and give it a good colour,
in the oven ; wipe the Dilh free from fat, and ferve it
with a little clear, relilhlng Sauce.
The PROFESSED COOK. 91
Tourtes aux Zepbirs de Fraifes de Veau.
Chaudron Pie.
V/TAKE a good Puffpafte Pie, and bake it by itfelf ;
make a Ragout with the Chaudron (firft well
boiled) Muihrooms, Pariley, Shallots, a clove of Gar-
lick, a glafs of white Wine and Cullis ; reduced to a
good confiftence, then put in the Chaudron cut inilices;
fkim the Fat very clean, add Pepper, Salt, and a good
Lemon fqueeze, ferved in the Pie. When properly
brazed, it may be ferved with any Sauce ; and is alfo
made into Saufages.
Foye de Veau a la bate.
Calf's Liver in a hurry.
("JUT it in thin ilices, then fry it in Butter, with Pep-
per, Salt, and chopped Shallots : When done add
a fpoonful of Vinegar.
Foye de Veau a la Rocambole.
Calf's Liver with Rocambole.
green Rocambole and Mulhrooms, cut the
Liver in thin jflices, put it together in a Stew-pan
with a bit of Butter, rolled in Flour, and a glafs of
white Wine ; boil for half an hour, reduce the Sauce,
and add Pepper, Salt and Vinegar. If you would have
it white, make a Liaifon of yolks of Eggs and Cream,
Verjuice or Lemon; this is called a la Poulette, when
white.
Foye de Veau a la Brocbe.
Calf's Liver Roafted.
J^ARD the Liver with pretty large Lardons, rolled in
fine Spices ; roaft it, and ferve a Sauce Piquante, viz.
iharp or relilhing.
, Foye
92 The PROFESSED COOK.
Foye de Veau en Hatereaux.
Calfs Liver Haflets.
f^UT it in pretty large pieces, marinate it with Butter,
Pepper, Salt, and Sweet Herbs chopped; leave it
fome time over a very flow fire ; then roll feveral pie-
ces in Veal Cowl, with as much Sauce as poffible; tie
it upon an Hatelet, viz. a large Skewer, with thin flices
of Lard round, and roaft it. Serve with it reliftiing
Sauce, as l'4fpic, Nivernoife, or any other.
Foye de Veau a la Eraife.
Calf's Liver Brazed.
TARD the Liver with large Lardons, and braze it in
a Stew-pan of much the fame bignefs, with a few
flices of Lard, fweet Herbs, Laurel, Onions, Roots,
and a jill of white Wine; boil it about an hour, and
ferve it with a relifliing Sauce; or reduce its own Sauce,
if not too much falted, flum off the fat, fift it, and add
a little Butter and Flour, fcalded Parfley chopped, Vi-
negar or Lemon.
Foye de Veau a la Marimere,
Calf's Liver, the Sailor's Fafliion.
(^UT a Liver into four or fix pieces, and fry it in
Butter, turning it feveral times till it is thoroughly
done; then rake it out of the Stew-pan, and put into
the fame Pan a little Flour, pouring about h-alf a pint
of Red Wine on it by little and little; then add three
or four Shallots, Parfley and Chibol, finely chopped,
Pepper and Salt ; boil this together, and reduce it to a
Sauce confidence; then put the Liver in it to warm toge-
ther : When ready to ferve, add a few Capers, and a
chopped Anchovy.
Crepincttcs de Foye de Vtau or Veal en Crepine, only dif-
fer in Size, and are done as all former directions; which
to avoid repetitions I fhall pafs over.
Saucijfes
PROFESSED COOK.
93
Saucij/es de Foye de Veau.
Calf s Liver Saufages.
'T'HEY are made after the Tame manner as Pork, or
other Saufages ; the Meat ufed gives the name.
Rognons de Veau de plujieurs Faxons.
Veal Kidney of different Falhions.
TV/TlX fliced Onions and minced Kidney, fry it in
Butter, and add a little Broth, a fpoonful of white
Wine, Pepper and Salt : Serve with a Liaifon of three
yolks of Eggs and Cream. If you would have it brown,
inftead of Eggs and Cream, ufe Cnllis Sauce. You
may alfo ferve them broiled with a reliihing Sauce. Of
roailed Kidnies you alfo make Omelets, to ferve upon
toafted Bread, and they are very good to mix with moft
forts of Forced-meat.
Pleds de Veau de plufieurs Papons.
Calves Feet of different Fafhions.
/""ALVES Feet in a plain way are boiled like the
Chaudrons, and eaten with a Iharp Sauce. When
plain boiled, you make them a la Poulette, viz. a white
Fricaffee ; (alfo en Menus droits, viz. cut in fmall
ihreds.) If you fry them, fplit them in two and take
out the large bones; foak them in Marinate, then in
Batter, to fry or broil.
Pieds de Veau Farcis.
Calves Feet Stuffed.
"DONE them quite, and fluff them with Forced-meat,
made of whatever you pleafe ; tie them in ilices of
Lard with packthread, boil them ilowly in Broth and
white Wine, fweet Herbs, Cloves, Roots and Onions ;
ferve with what Sauce you pleafe. When thus boiled or
brazed, they may be broiled, being firft dipped in good
Batter, or fprinkled with Bread Crumbs.
94 Vbe PROFESSED COOK.
Pied de Veau au Citron.
Calves Feet, Lemon Sauce.
KE Calves Feet plain boiled, put them into a
Stew-pan with a little Oil, half a Lemon, fliced
and peeled ; as much Broth and Culiis as will funnier
on a flow fire for half an hour; take them out and
wipe them dry ; fift the Sauce, ikim it we'll, add a bit
of Butter and Flour, a little Culiis, a pounded Ancho-
vy, and half a Lemon fqueezed ; or cut the other half
of the Lemon into dice.
Rh de Veau de plujleurs Faxons.
Calves Sweet Breads of different Fafhions.
OWEET Breads are very ufeful in many dilhes ; as iri
Pies, Ragouts, and Fricaffees; they are alfo ufed ei-
ther fried, roafted, or broiled ; they mull be foaked iri
warm Water an hour or two, then fcalded in boiling
Water, about a quarter of an hour or more ; which
the Butchers call Setting, to make them keep the
longer.
Rls de Veau a la DucheJJe.
Calf s Sweet Bread a la Dutchefs.
CCALD it, and lard it with fine Lard ; put in the mid-
die a little Farce called Salpicon, made with Mufh-
rooms, Truffles, or fat Liver ; few it up and boil it in
good Veal Broth ; reduce the Sauce to a Glaze, and
ferve with a Wine Sauce, Orange, or any other. It is
alfo ferved with any fort of ftewed Greens, being glazed
like a Veal Fricandeau.
Ris de Vcau au Confomme.
Calves Sweet Breads, with rich Culiis Sauce.
the Sweet Breads are well fcalded and trim-
med, put them into a Stew-pan, with a fmall
quantity of good Confommee, a fagot of Parflev, a few
Chibols,
PROFESSED COOK.
95
Chibols, one clove of Garlick, two of Spices, a glafs
of white Wine, a ilice of Ham, Pepper and Salt ;
when they are done, fkim the fat off the Sauce, lift it
thro* a fieve, and reduce it to a middling Sauce confif-
tence, adding a fmall quantity of fine chopped Parfley :
When ready to ferve, pour it over the Sweet Breads,
with a Lemon Squeeze ; if the Wine does not make
the Sauce fharp, or reliihing enough.
Ris de Veau en Crifteaux.
Calves Sweet Breads en Crifteaux.
So called. from the Sauce.
"DRAZE the Sweet Breads till very tender, with a few
flices of Fillet of Veal, Ham, and larding Bacon, a
few Cloves, Chibol, whole Pepper, Salt, and feveral Ili-
ces of peeled Lemon to keep them white, and give the
Braze a good tafte ; when they are done, take them out
to drain, and cut each into four pieces ; fkim the Braze
of its fat, and add fome good clear Cullis or very good
Broth, two or three raw Eggs, (fhells and all together)
boil it till it clarifies, and fift it as in all other jellies ;
put the bits of Sweet Breads in any kind of moulds,
with a fufficiency of the Jelly while it is yet liquid, to
cover the whole ; or you may place them in a Diih in-
termixed with any thing of different colours, to give it
a better look upon the Table. If you put them
in moulds, juft dip them a moment in warm Water,
and they will very readily turn out,
r
Ris de Veau aux fines Herbes,
Calves Sweet Breads, with Sweet Herbs.
r pHESE are brazed as in the two former Receipts, or
much in the fame manner; fimmer all forts of
Sweet Herbs finely chopped, or any one or two particu-
lar forts, for fome time in good Cullis, and fcrve upon
the brazed Sweet Breads, either whole or cut in pieces.
You
96 The PROFESSED COOK..
You may alfo fervc them with a Sauce a la Pluche verts,
fo called from its being tinged of a pale green colour,
with chopped Padley, or the juice of any other Greens,
and mixed with good Cullis, for variation.
Ris de Veau a FAngloife.
Calves Sweet Breads Engliih Fafhion*
fome Parfley, Chibol, Muihrooms, a couple of
Shallots, and a little Bazil; mix all together with a
good bit of Butter, Pepper and Salt ; put half of this
in the bottom of a Ste\v-pcm, and upon it, fcalded
Sweet Breads fliced; intermix the flices with fome of
the firft of the Preparation and a fpoonful or two of
good Oil ; cover it over with white paper, and fimmer
it on a flow fire, both under and upon the cover ; when
done, take out the Meat, fkim the fat off the Braze,
add a little Cullis, and a proper quantity of Lemon j
and ferve upon the Sweet Breads.
Ris de Veau ti la d'Armagnac.
Calves Sweet Breads a la d'Armagnac,
The Inventor's Name.
fcalded Sweet Breads, each into three pieces,
and braze them with a few flices of Lard ; chop a
good quantity of Pariley, Chibol, a few Truffles or
Muihrooms, and one or two Shallots ; mix all together,
with a proper quantity of very good Butter, Bread
Crumbs, Pepper and Salt ; then lay one flice of Sweet
Bread on the Table Difli, upon it fome of the Sweet
Herbs, and fo on with the flices, as if the Sweet Breads
were whole ; put a fpoonful of Cullis, and a glafs of
white Wine into the Difh, fimmer flowly a little while,
and reduce the Sauce pretty much.
Ris
*fbe PROFESSED COOK. 97
Ris de Veau a la Brocbe.
Calves Sweet Bread Roafted.
CCALD it as all others, then lard it finely, if agreeable;
or roaft it without larding, being tied to the Spit by
a fmall Skewer ; ferve it with what Sauce you think pro-
per. Being larded, you may alfo braze it, and glaze it
as a Fricandeau ; in that cafe it muft be feryed upon
ftewe'd Greens, or with a good Cullis and Lemon
Sauce.
Ris de Veau au Pontife.
Calves Sweet Breads Pontife Way.
"DRAZE them in the former manner, wipe them clean
from fat, and ferve with Sauce au Pontife ; as you
will find in the directions for Sauces.
Ris de Veau en Her ({Jon.
Sweet Breads as Hedge-hogs.
CCALD the Sweet Breads, and lard them with Ham
and Truffles cut in fmall Lardons, and fried a Ihort
time in Butter ; (let the Lardons flick out a little to
make the appearance of briftles) fimmer them in the
fame Butter with Broth, a glafs of white Wine, and a
very little Salt and Pepper ; when done {kirn and lift the
Sauce, add a little Cullis and ferve upon them. Obferve,
as a general rule, that as Sweet Breads are of themfelves
very infipid, they muft always be ferved with a lharp or
relifhing Sauce, in whatever manner they are drefled ;
and then they take their name from the Sauce with which
they are ferved. Particular attention muft be paid to
braze them tender and white.
RiJJblle a la Choijy.
Fried Forced-meat, a la Choify.
gOIL a bit of Udder in Broth, Parfley, Shallots,
Roots, Pepper and Salt ; when done let it cool, and
cut it in thin Dices ; put a good Poultry Forced-meat,
H into
98 The PROFESSED COOK.
into one or two bits, roll in whites of Eggs, dip them
in good Batter, and Bread Crumbs if you like, and fry
them of a good clear brown. You may alfo broil them,
bathing them in Eggs, Bread Crumbs, and Butter.
N. B. Riffolles are made of any forts of Meat following the fame di-
redions, either with Forced- meat or not.
Queues de Veau au Choux.
Calves Tails and Cabbages.
gCALD Calves Tails and pickled Pork, and fcald alfo
a good Savoy, about half an hour; take it up, and
prefs the water out of it ; cut it in quarters, tie it, and
braze all together in Broth, flices of Lard, Spices,
and Herbs, as in all other Brazes; when done takq them
out and clean all free from Fat ; ferve upon them a good
thick Cullis. If you would have the Cabbage as Sur-
crotitf add Vinegar. Calves Tails brazed are very good
drefled to any Sauce ; alfo to ufe as a Hotchpot.
Queues de Veau dher/tfies.
Calves Tails of different Fafhions.
A LWAYS fcald them firfl ; if you would ferve them
in Fricandeaux, lard them and braze as the former;
if without larding, ferve them with different Sauces or
Ragout, fried or broiled, with any lharp Sauce in a
Boat.
For brevity's fake I iliall avoid giving a repetition
of Queues de Veau au Gratin, and Farcies, as the direc-
tion is already given in different places. All fort of in-
fipid things are to be brazed in white Brazes, which
are called fo by putting flices of Lemon therein, as it
has the power of keeping the brazed Meat very white,
at the fame time that it gives an agreeable lharpnefs to
the Difh ; yet very little of it muft be ufed when the
Braze is to ferve for Sauce, after being well fkimmed
and lifted.
Amourettes
PROFESSED COOK. 99
Amourettes de plufieurs Faxons*
Lamb's Fry, and others, of different Fafhions.
TAMB's Fry muft be fcalded a moment, then foaked
in Vinegar, Pepper and Salt, Parfley and Shallots;
leave it in this Marinate about an hour, then dip them
in a thick Batter, and fry of a good Colour: Serve
with fried Parfley*
If you would Ragout them, put them into a light
Braze, with fmall Onions, thin flices of Lard, fweet
Herbs> half a Laurel Leaf, Thyme, a glafs of white
Wine, as much Broth, Pepper and Salt : Serve what
Sauce you think proper, with fried Bread round the
Difh.
If you would have them in FricafTee, take the Marrow
out of the fmall Bladders (when fcalded,) and prepare
a Cream after this manner : Take a little Flour, an Egg,
a Chefnut pounded, rafped Lemon, Sugar and Cream :
make fmall paper cafes, place the fry in them, and
put them a moment into the oven ; boil the Cream a
moment before you fill the Bladders with it, and bafte
them over with Eggs and Cream.
You may alib make Fries with the Guts of Turkies,
or Sucking Pigs, filling them with this fort of Cream ;
or in the manner of white Puddings : boil them in
Broth with thin flices of Lard, and ferve with a Sauce a
h Reine. (See Sauces.)
Tendrons de Veau au petit Pols.
Veal Griflles and green Peas.
f^UT the Griflles of a Breafl of Veal in pieces; fcald
them, and if you would have them very white,
braze them in Broth, with a few flices of Lard, half a
Lemon fliced, Pepper and Salt, and a faggot of fweet
Herbs; when done, wipe them clean, and ferve the
Peas on them. You may alib, when the Meat is half
done, take it out of the Braze, and put it into a
H 2 Stew-pan
i oo *fbe. PROFESSED COOK.
Stew-pan with the Peas, a bit of Butter, Parfley, a
little Winter Savory, a head of Clove, a flice of Ham,
Cabbage and Lettuces ; add a little Cullis and Flour,
and reduce the Sauce pretty thick ; Salt the Dilh only
the moment you are ready to ferve it.
de Veau Printamers.
Veal Griflles, Spring Sauce ; from the Green Colour.
pREP ARE the Griftles as the former ; then take them
out of the Braze, and put them into a Stew-pan with
a good bit of Butter, Parfley, two Cloves, a Laurel
Leaf, a few Shallots and Thyme ; let them catch a lit-
tle, then add a glafs of white Wine, as much Broth,
Pepper and Salt : then make a Liaifon in this manner :
Scald a handful of Green Wheat about a quarter of an
hour, fqueeze the Water out, and pound it, to take
about a glafs of juice ; fift the Sauce, and mix this
juice with it ; reduce to a Sauce. This colour may be
given with Spinach or Sorrel juice.
Tendrons de Veau Frits.
Veal Griftles Fried.
OCALD the Griftles, then boil them in a little Broth,
a glafs of white Wine, a faggot of Parfley, green
Shallots, Thyme, a Laurel Leaf, two Cloves, one-
clove of Garlick, Pepper and Salt ; boil on a flow fire;
when done, take out the faggot and reduce the Sauce
OO
to make it ftick to the Meat; then dip it in Batter, and
Bread Crumbs, fry it of a good colour, and ferve it
either dry or with a clear Sauce.
Tendrons de Veau a la Poulette.
Veal Griftles Fricaflee.
CCALD them firft, then put them into a Stew-pan
with a flice of Ham, Mufhrooms, a bit of Butter,
Parfley, Chibol, and two Cloves; let it catch ; then add
a glafs of white Wine and Broth ; reduce the Sauce,
fkim
The PROF E SSED COOK. 101
fldm it well, and make a Liaifon with three yolks of
Eggs and Cream : you may add a Lemon fqueeze.
Tendrons de Veau an Legumes.
Veal Griftles with any Sort of Greens.
XjyHEN well fcalded, braze them flowly in Broth,
with flices of Lard, a few flices of Lemon, Pep-
per and Salt, and a faggot of fweet Herbs ; when done
wipe off the Fat, and ferve with ftewed Greens, or what
Salice you pleafe.
Tendrons de Veau en Fricandeau.
Griftle or Breafl of Veal larcled, Fricandeau.
'"pAKE off the Skin cleanly, leaving the Breaft whole;
fcald it fome time in boiling water, then lard it,
and put it into a Stew-pan with a few Slices of Veal Fillet
and Ham, a faggot of Parfley, Shallots, two Cloves,
a little Bafil, Brodij and a little Pepper ; fimmer it on
a flow fire ; when done, fift and fkim the Sauce, re-
duce it to a Glaze, and fpread it upon the larded fide
with clean feathers ; then put a little Cullis and Broth
to gather the Remains of the glaze, and fift it over the
Meat. You may ferve it -with flewed Greens, viz. Sor-
rel, Lettuce's, Endive, &c. &c.
Poltrlne de Veau a I'ltallenne.
Breaft of Veal Italian Fafhion.
CCALD it as ufual, then boil it over a dewing Fire
with a Pint of white Wine, a good fpoonful of Oil,
as much Broth, two ilices of Lemon, Pepper, Salt, a
faggot of fweet Herbs, two Spice Cloves, one of Gar-
lick, and a little Bafil; when done, wipe the Fat clean
off, take the Skin off the Griftles, and ferve with Italian
Sauce, which you will find amongft the Sauces.
H 3 Pot trine
J02 The PROFESSED COOK*
Poitrine de Veau Frite.
Breaft of Veal Fried.
IT is prepared the fame way as the Griftles, leaving
the upper ikin ; when it is fried with Bread Crumbs,,
and ferved with Parfley, it is commonly called au Ba-
fitic ; but you may equally broil it, and ferve with a re-
lifting Sauce : See Sauces.
Poitr'me de Veav en Surprife.
Breafl of Veal Mafked, or Wonder, &c.
A /TAKE a good Forced-meat with Fillet of Veal,
Beef Suet, Bread, Milk, Chibol, and Muihrooms,
all finely chopped with four yolks of Eggs : The Breaft
firft brazed, make a circle round it with the Forced-
meat, and pour into the middle a good Ragout ftiort
Sauce ; cover it over with the Forced-meat, bathe it
with yolks of Eggs, fprinkle it with Bread Crumbs,
and bake it in the oven ; When done of a fine colour,
wipe the Fat out of the Difh, and ferve a good Sauce
upon it.
Obferve to trim either Breafts or Necks properly,
when it is neceffary to drefs them whole ; this the fize
of the Difhes will determine.
"DRAZ
Oreilles de Veau Farcies a la Quenelles,
Calves Ears Stuffed.
E the Ears white, and fluff them with the
Forced-meat of Quenelles; dip the Ears in thick
Batter, and fry them. (See Fowl Articles for this
Forced-meat, under the Term Quenelles de foularde.)
Poitrine de Veau Marinee.
Breaft of Veal Marinated.
}UT the Breaft of Veal in pieces, boil it in Broth till
three parts done ; then marinate it about an hour
with two fpoonfuls of Vinegar, a little of its own Broth,
Pepper
The PROFESSED COOK. 103
Pepper and Salt, two cloves of Garlick, four of Spi-
ces, fliced Onions, Thyme and Laurel : drain it, and
fry it of a good colour, with Parfley.
Poitrine de Veau Farcie en Ragout.
Ragout of Breaft of Veal fluffed.
CTUFF a Breaft of Veal with good Forced-meat be-
tween the fkin and griftle ; faften it well, that the
Stuffing cannot fall out ; boil it in Broth, with a glafs
of white Wine, a faggot, Pepper and Salt : When
done, wipe it, and ferve upon it a good Ragout, made
of Sweet Breads, Mufhrooms, Palates, Coxcombs,
Truffles, or any other Ragout. You wilf find the way
to make them under the Articles for Ragouts.
Poitrine de Veau au Court Bouillon.
Breaft of Veal in its own Sauce.
"DlJT a whole Breaft of Veal into a Stew-pan of its
own length, with a little Broth, a good glafs of
white Wine, a faggot of fweet Herbs, a few Mufh-
rooms, Coriander Seeds tied in a Bag, fliced Roots,
Onions, Pepper and Salt : Sift and fkim the Sauce,
and ferve it upon the Meat.
Poitrine de Veau au Pontife.
Breaft of Veal Pontiff Sauce.
CTUFF it as the former, and lard it ; then tie it up in
Paper and roaft it : Serve with Sauce Pont if e : See
Sauces, Page 45.
Poitrine de Veau en Crepine.
Breaft of Veal in Cowl.
T>RAZE it till about half done ; then cut the fkin off
the griftly part, make fmall incifions with a knife,
wherein to ftick fome fliced Truffles, or Mufhrooms, or
both, with pickled Girkins, and Roots of other colours
H 4 ready
1 04 Tie PROFESSED COOK.
ready boiled ; intermix all properly, throw a little Salt
over, and wrap it up in Cowl and Paper ; finifh it by
roafting, then ftrip it, and ferve with what Sauce or
Ragout you think proper.
Poitrine de Veau a la Romaine.
Breaft of Veal Roman Fafhion.
1 T is half brazed and marinated whole, as the Griftles
are marinated ; then bathed with yolks of Eggs, and
Bread Crumbs, to fry or broil' of a good colour : ferve
it dry, or with a Sauce, or fried Parfley.
Cotekttes de Veau a la Maries.
Veal Cutlets Bride Fafhion.
a Neck of Veal into Cutlets ; when well fcalded
upon the fire, put them into a Stew-pan with half a
glafs 'of Oil, two Laurel Leaves, a flice of Ham, Pep-
per and Salt ; fimmer it about half an hour, then add
a glafs of white Wine, as much Cullis, and a few
chopped TrurEes; finifh on a flow fire; when done take
out the Cutlets, let them drain, take the Ham and Lau-
rel Leaves out of the Sauce, fkim it well, and add a
bit of Butter and Flour, with a little fcalded Chervil,
chopped fine; when ready, add a good Lemon fqueeze.
Cotekttes de Veau Grillees.
Veal Cutlets broiled.
the Cutlets pretty thick, and dip them in good
Oil with chopped Parfley, Shallots, Pepper and
Salt; make the Herbs flick to it, and add Bread
Crumbs if you pleafe ; broil flowly, and ferve them
with Cullis and Verjuice, or Lemon, or any clear Sauce
as you lhall think proper.
Cotekttes
PROFESSED COOK. 105
Cotekttes de Veau en Ragout.
Veal Cutlets Ragout.
'TpHEY are brazed, and ferved in the fame manner as
the Breaft, with the fame fort of Ragouts, or any
you fhall think proper : See the Ragout Articles.
Cotekttes de Veau en Papillotes.
Veal Cutlets in Paper.
r^HOP all forts of Sweet Herbs, Pepper and Salt;
mix thefe with a little Oil, cover the Cutlets with
it, wrap them in Paper, rubbed over with Butter; broil
flowly, and ferve with or without Sauce. You may
wrap them alfo in very thin flices of Lard, to nourifli
them in broiling.
Cotelettes de Veau Manners.
Veal Cutlets Marinated.
\7EAL Cutlets marinated are done as all former di-
rections for Marinate, or as the Breaft of Veal
marinated ; and ferved with any Sauce.
Cotelettes de Veau Compojees.
Veal Cutlets Compofed, or Shammed.
*"pAKE the remainder of a roafted Neck of Veal,
make a Forced-meat of it, with Bread Crumbs,
Suet or fcraped Lard, fweet Herbs, Mufhrooms, four
yolks of Eggs, Pepper and Salt; make this in the
form of Cutlets, leaving a cavity in the middle to put
in the remains, or a frefh made Ragout of Truffles,
Coxcombs, Sweet Breads, &c. Stick one Rib to each
prepared Cutlet; garnifh with Bread Crumbs, bathed
with Eggs ; put them in a deep Pan, and place them
in the Oven to take a good colour, or fry them : Serve
with a good relifhing or clear Sauce.
Cotekttes
io6 The PROFESSED COOK.
Cotekttes de Veau en Fricandeau.
Veal Cutlets Fricandeau, viz. Glazed.
AS this Difli is of fuch old practice, every body the
lead acquainted with Cookery, knows how to drefs
it, either with Cutlets or Fillet. It is done according to
all other directions, and may be ferved with Ragout or
ftewed Herbs ; Sorrel is the moft ufed, although En-
dive, Lettuces, and Sellery, are alfo very good.
Cotekttes de Veau aux Fines Herbes.
Veal Cutlets and Sweet Herbs.
all forts of fweet Herbs, Muihrooms, a little
Winter Savoy, Shallots, Pepper and Salt, a fpoon-
ful of Oil or Butter ; dip the Cutlets in this, and reduce
the Sauce to make it flick ; then bathe them with Eggs
and Bread Crumbs, and bake them in the Oven ; add a
glafs of white Wine, and a little Cullis to the Sauce,
Ikim it well, and ferve with the Cutlets. This may
alfo be ftewed on afhes fire, with the fame feafoning,
adding a fpoonful or two of Cullis, if neceflary, and a
good Lemon fqueeze when ready to ferve.
Cotekttes de Veau aux petlts Pois.
Veal Cutlets and Green Peas.
'TTHESE are done after the fame Manner as the Griftles
or whole Breafl.
Cotekttes de Veau au Cruchon.
Veal Cutlets in Cruft.
jUT your, Cutlets properly ; make a Marinate with
melted Lard or Sutter, M'lflirooms, Shallots, half
a clove of Garlick, Pepper and Salt, and fimmer the
Cutlets in this for about an Hour ; then wrap them in
Puff Pafte with all the feafoning, put them in a deep
Difh,
PROFESSED COOK. 107
clifli, bake them in the oven, and bafte with yolks of
Eggs ; make a hole in the middle, into which pour a
good clear Sauce when ready to ferve.
Cotekttes de Veau a la Peek.
Feal Cutlets a la Poele.
pRY the Cutlets till about half done in Oil, Butter,
or Lard, with all forts of fweet Herbs finely chop-
ped, Pepper and Salt ; then put them into a Stew-pan
with a few flices of Veal and Ham, and all their Sauce;
cover them with flices of Lard, and fimmer on a flow
fire; when almoft done, add a glafs of white Wine,
fift the Sauce, add fome good Cullis, reduce it pretty
thick, and ferve it upon the Cutlets.
* Poele fignifies a Frying-pan. This Difh is to be underftood as
done in a hurry, as moft fried Difhes are.
Cotekttes de Veau a I'ltalienne.
Veal Cutlets, Italian Sauce. See Breafl of Veal a
I'ltalienne.
Cotekttes de Veau en Crepine.
Veal Cutlets in Cowl. See as before.
Cotekttes de Veau Diverjijiees.
Veal Cutlets in different Manners.
jgRAZE Veal Cutlets with thin flices of Lard, flices
of Lemon peeled, a little Broth, a faggot of fweet
Herbs, two Cloves, one of Garlick, and a little Bafil :
when finiihed white and tender, ferve with what Sauce
you think proper. You may do them with Parmefan
Cheefe or fmall Onions, or any thing elfe.
Carre de Veau GlaJJe, ou Pique, a la Eroche.
Neck of Veal Glazed, Larded, or Roafted.
JgONE a Neck of Veal three Parts of the Ribs ; if
you would glaze it fcald and ftew it as a Fricandeau;
if
PROFESSED COOK.
if you would have it roafled, do not fcald it, but lard it
and roaft it in Paper : Serve with what Sauce you
pleafe.
Carre de Veau a la Servante. *
Neck of Veal Stewed.
T ARD it with large Pieces, rolled in Pepper and Salt,
Shallots, and fine Spices, braze it with flices of
Lard, fliced Roots and Onions, a Laurel Leaf, and a
few Drops of Brandy ; fkim and lift the Sauce, and
ferve upon the meat.
* All dimes under this denomination are meant as common drefling;
La Servants, fignifies the Maid ; who is fuppofed not to be a pro/efTed
Cook ; the fame is to be underftood of thofe Difhes called au Cour:-
Bouillon, or Gros Sel, meaning plain dimes.
Carre de Veau a la Poivrade.
Neck of Veal and Sharp Sauce.
"A/TAKE a Marinate with Butter and Flour, which you
put on a fand fire with fliced Onions and Roots,
a Iktle Coriander Seed, one clove of Garlick, two of
Spices, Thyme, Laurel, Bafil, Pepper and Salt ; put
into it a larded Neck of Veal, and leave it therein about
two hours ; then roaft it, and ferve with a Sauce Poiv-
rade, as you will find in Sauce Articles.
Carre de Veau au Monarque.
Neck of Veal Monarch Fafhion.
the fillet of a Neck of Veal, and with it make
a good Forced-meat with Cows Udder, Lard or Suet,
Bread Crumbs foaked in Milk or Cream, Pepper and
Salt, chopped Pariley, Shallots, Mufhrooms, and four
yolks of Eggs : Boil the remainder of the Neck in the
common Pot half an hour ; then take it out and fill the
part from whence you cut the meat, with the Forced-
meat; upon this place flices of fat Liver, and Truffles;
cover it over with Forced-meat, bathe it with yolks of
Eggs, Bread Crumbs, and a little Butter; put it
awhile
*The PROFESSED COOK. 109
awhile in the oven, and ferve with it a Spanifli Sauce,
or any other you pleafe.
Carre de Veau en Crepine.
Neck of Veal in Cowl.
TT is done the fame as the Cutlets, with this difference
only, that it muft be done whole.
Carre de Veau en Surprife.
Neck of Veal Stuffed.
TT is brazed and done the fame as the breaft; the
meat cut out and fluffed with Forced-meat, fmifhed
in the oven, and ferved with a clear Sauce.
Cutffeau de Veau aux Epinards.
Leg or Knuckle of Veal and Spinage.,
T ARD a Leg of Veal with large Lardons, then let it
foak about twelve hours in a Marinate made after
this Manner : A bit of Butter and Flour, about a
quart of Milk, two Lemons iliced and peeled, fix
Spice Cloves, fix Shallot Cloves, three Laurel Leaves,
Thyme, Parfley, two cloves of Garlick, fix Onions,
Pepper and Salt ; warm the Marinate and put it into a
Pot, much of the bignefs of the Veal; wipe the Veal
dry before fpiting, wrap it in ilices of Lard, and
two or three iheets of paper; roafl it, and ferve with a
Sauce Poivrade, or a Cream Sauce, make with a bit
of Butter and Flour, a chopped Anchovy, two green
Shallots, brazed and chopped Parfley, grated Nutmeg,
Pepper and Salt ; and as much Cream as neceflary.
Cmffeau de Veau a la Doube.
Leg of Veal Dobed, or a la Mode.
TJ SE eitn er a whole Le g> or thc half of one, ^ lard it
thro' and thro' with large Lardons, polled in Salt
and Spices, as in a la mode Beef; put it in a i'an much
ot
1 1 o The PROFESSED COOK.
of its own bignefs, upon flices of Lard and Veal, fee
foned the fame as the Lardons, a good large faggot of
Parfley, Chibol, two cloves of Garlick, four of Spices,
and one Bay Leaf; cover, it over with ilices of Lard,
and let it fimmer on a flow fire about an hour ; add a
pint of white Wine, and continue flewing till it is tho-
roughly done ; then tnke it out of the braze, let it cool,
fkim and fift the liquid, and put it on the tire, with two
whole Eggs, (the fhells being pounded, or juft bruifed)
and a few flices of peeled Lemon ; clarify it, fift it
through a napkin, and pour it over the Veal, which you
may fervc whole, or cut in flices, and the jelly cut in
dice to garnilh the Difh.
Quartiei' de Veau 9 au C'hevreulL
Leg of Veal Venifon Fafhion.
'TpHIS is done either larded or not ; prepare a Mari-
nate with Vinegar and Broth, Pepper and Salt,
Coriander, Cloves, Garlick, Shallots, Chibol, Parfley,
Onions, fliced Carrots, Thyme, Bay Leaves and Bazil r
Let it foak in this at leaft twelve hours, then roaft it,
wrapped in paper : ierve with a fharp, relifhing Sauce.
Quartler, on Cmjjeau de Veau au Caramel.
Quarter, or Leg of Veal Glazed.
| ARD all the lean part of a Leg of Veal, the Lar-
dons being feafoned with Pepper and Salt, a little
grated Nutmeg, chopped Parfley, Chibol, Mufhrooms,
and one clove of Garlick ; put it into a Brazing-pan
much of its own bignefs, with flices of Lard, fliced
Onions, Parfneps, Carrots, a faggot of Parfley, and
other brazing Herbs and Spices, one bottle of white
Wine, and about a quart of Broth ; braze flowly till it
is quite done ; reduce feme of the Braze (being lifted)
to a ftrong glaze, to rub the upper fide with, and ferve
a good relifhing Sauce under.
A Leg of Veal being brazed without Wine, as all
other Brazes, may be fcrved with any Sauce; and in that
cafe
The PROFESSED COOK. in
cafe it is called by the name of the Sauce ufed, as au
Confomme, aux Epinards, a I'AJpic, &fc. or with any fort of
, Ragout, which gives it the name equally as the Sauces.
Epaule de Veau.
Shoulder of Veal.
repetition
turel, &c. &c.
Grenadlns de Veau, aux Ancbols.
Small Fricandeaux, Anchovy Sauce.
ORENADINS differ only in fize from what are com-
monly called Fricandeaux, being cut fmaller, lard-
ed and brazed white or brown ; ferve them with a glafs
of white Wine and Cullis, mixed with their own Sauce,
add one or two pounded Anchovies, and lift it properly.
Or they may be ferved with Greens.
They are called Au Natxrel, when ferved with their
own Sauce; and take the name of whatever vegetable
they are ferved with, as aux Epinards, &V.
Rtjjblettes de Veau.
Veal Collops Broiled.
/^UT thin flices of Fillet of Veal, and put them fe-
parately into a Dilh or Stew-pan,, in Oil, or Butter
melted to Oil, Pepper and Salt, chopped Parfley, Chi-
bol, Mufhrooms, and a little fweet Bazil ; let them
foak in this about an hour, or more, then ilrew them
in Bread Crumbs, and broil ilowly, bailing often with
the remainder of the Marinate ; when done of a fine
brown colour, ferve them dry with a Lcmcn fqueezq
over them, or with a little Cullis Sauce.
1 1 z The PROFESSED COOK.
Pauplettes de Veau.
Veal Olives.
A/TAKE a good Forced-meat of Poultry, or any other
Meat ; cut thin flices of Fillet of Veal, and roll
the Forced-meat in it, to what bignefs you think pro-
per ; tie them well, and braze them flowly with a glais
of white Wine and Cullis, a faggot of fweet Herbs,
two Cloves, and a few Shallots ; when done, fkim and
fift the Sauce to ferve upon them.
If you would have them roafted, lard the Veal flices,
or cover them with thin flices of Lard.
You may alfo broil them, bathing them with Eggs
and Bread Crumbs, and ferve what Saue you think
proper.
You may make Olives of what forts of Meat you
pleafe, after the fame manner, for variety's fake ; and
ferve with different Sauces : when roafted like Haflets,
the French name is (en Hatereaux) viz. on imall
Skewers.
Brezolks de Veau.
Veal Brazed, a different Collop.
OUT thin ilices of Fillet of Veal, put two or three
flices of Ham in the bottom of your Stew-pan,
then a down of flices of Veal, Pepper and Salt, chop-
ped Parfley, Mufhrooms, Shallots, Truffles a fpoonful
of good Oil, Butter or Lard ; lay the fame three or
four times over, and cover it with flices of Lard; braze
ilowly: When clone, take the Lard and Ham out of
the Sauce, fkim and fift it ; add a little Cullis, a good
Lemon fqueeze, and ferve upon the Brezolles.
You may alfo let them marinate in the Sauce while
cold, for about an hour ; then put them into a Stew-
pan fingly, and boil or rather fry them on a fierce fire
to take colour on both fides ; take them out, and put a
little
'The PROFESSED COOK. 113
little Cullis and a glafs of white Wine into the fame
Stew-pan, and ferve hot upon the Brezolles.
Poupeton.
Meat Pudding.
(This name is taken from the form of the Pan.)
A/TAKE a Forced-meat with Veal, Suet, Bread, Milk
or Cream, Parfley, Shallots, Mulhrooms, yolks
of Eggs, Pepper and Salt ; garnifh the bottom of
your Stew-pan with ilices of Lard, (the pan to be
much of the fame bignefs of the quantity you pro-
pofe,} put three parts of your Forced-meat round, with
a hole in the middle, to put in it a Ragout of Pigeons,
or any other ; cover it with the remainder, and bake it
in the oven ; when done, turn it over gently, wipe off
the Fat, and cut a fmall hole to pour a good Sauce into
it, made of Cullis," Lemon Juice, &c. and cover the
hole again. -'The Ragout you put in it gives it the
name.
Marbree.
Marbled, Coloured, &c.
'T'AKE half a dozen of Pigs Ears, as many Calves
Ears and Feet boned, twelve Palates, (Beeves or
Calves ;) fcald all together for about half an Hour in
boiling Water, then braze with thin Broth, two pound
of Ham, a faggot of all forts of fweet Herbs, fix or
eight Shallots, four cloves of Garlick, three Laurel
Leaves, Thyme and Bafil, fix Cloves, half a Nutmeg,
Onions, Carrots, and Pariheps ; when done, let
them cool, and cut all in fmall pieces with the fleih
of two roafted fowls alfo minced, a handful of fweet
Almonds, as much Piftachio Nuts, and green Shallots;
mix altogether in a Stew-pan with a deal of chopped
Parfley, a bottle of white Wine, fomc melted Hogs-
lard, the Juice of four Lemons, and all forts of fine
Spices; boil all together until the Sauce is quite reduced,
I and
1 14 The PROFESSED COOK;
and let it cool again ; then take a Stew-pan the bignefs
you would have the Cake ; rub it all over with Butter,
and garniiri it with Wafers of different colours, cut and
difpofed according to fancy ; then fill it with the meat
well intermixed taking care that the Meat is ftill warm,
and put it in a cool place to fettle. When you want
to ufe it, only dip the Stew-pan into warm Water, to
turn it over into the Difh upon a Napkin ; you may al-
to garnifh it with flices of boiled Truffles, Pickles, or
any colour you pleafe.
Grenade.
A Grenado.
CCALD four large Craw-fifh and aColliflower ; garnifh
the bottom of your Stew-pan with flices of Lard;
lay the four Craw-fifh at the bottom flar-like, and be-
tween them fome of the Colliflower, Fillets of Ham,
roafted Fowl, and iliced Truffles; bathe them with
Eggs to make them ftick together, then put a good
Forced-meat round the Pan of a proper thicknefs, in-
terlarded with Fillets of Ham and Fowl; leave a hole
in the middle to put what Ragout you pleafe ; cover it
over with Forced-meat, baked in the oven, turn it
over gently, take off the flices of Lard, and wipe it
with a linen cloth ; ferve with Sauce Pontife.
Truffles are not abiblutely neceflary in this any more
than in many other Ditties ; they are very good in moft
made Difhes, but the price is to be confiderecl, more par-
ticularly in England.
Grenade en Doube.
Grenado Dobcd.
/^UT half a dozen Grenadins, viz. fmall Fricandeaus,
and being larded and glazed, as to ferve by them-
felvcs, cut the remainder of the Leg of Veal into large
dice, and lard them irregularly with large pieces ; cut!
n Fowl alfo into pieces, which boil with the laft Veal in
Broth, adding a pint of whitte Wine, a Knuckle of Veal,
a faggot.
he PROFESSED Cook. 115
a faggot of Parfley, Chibol, a clove, or two of Garlick,
three heads of Cloves, a Laurel Leaf, Sellery, Thymej
and fine Spices : When done, lay the Fricandeaus at
the bottom of your Stew-pan (which you muft always
proportion to the bignefs of the Dilh you propofe to
make) with thin flices of Lard under them, and bits
of Fowl between ; then lay in the bits of Veal, and
finifh in the fame manner ; fift the Broth, pour it
Over this preparation, and let it cool to a jelly : You
may add a Calf's Foot in the boiling to make the jelly
flronger. When you want to ufe it dip the Stew-pan
in warm Water, and turn it over gently.
Thefe Dimes will keep a long while, and, being fliced, may be
ufed either cold or warm : The jelly will ferve for Sauce either way;
of you may add a little Cullis when ferved hot, or jelly when cold.
Favorites.
Different Olives.
/^UT flices of Fillet of Veal round, of about the big-
nefs of the palm of your Hand, without the paring;
make Forced-meat with the remains of roafted Chickens,
Suet, Herbs, Eggs and Spices ; upon each flice put a
little of this Forced-meat and fat Livers fliced, Truffles
or Mufhrooms ; continue thefe to a middling heigh t y
the laft layer being Veal ; then roll them in Cowl, and
tie them ; put them into a Stew-pan, with fliced Ham
and Veal, Parfley, Shallots, two Cloves, one of Gar-
lick, Pepper and Salt, a little Broth, and a glafs of
white Wine; boil flowly; when done, take off' the
Cowl, wipe the Fat cleanly, fkim and fift the Sauce ;
add a little Cullis, Lemon Juice, and chopped Parfley.
Vemtlenne de Veau.
Broiled Veal, Venetian Fafhion ; Veal Stakes.
flices of Fillet of Veal, pretty thick and large;
marinate them about an hour in a little Oil, chop-
ped Parfley, Mulhrooms, Shallots, Laurel, Thyme,
I 2 Bafil
Ji 6 The PROFESSED COOK.
Bafil, Pepper and Salt ; make as much of the tyTari-
nate flick to them as you can, and flrew them with Bread
Crumbs ; broil flowly, bailing them with the remain-
der of the Marinate ; ferve with a fqueeze of Lemon
or a Seville Orange.
Venefienne au Jambon.
Broiled Ham, Venetian Fafhion.
r^UT thin flices of Fillet of Veal, and between two
place a ilice of Ham, dipt in Eggs, Parfley, Mufli-
rooms, Shallots, Truffles, and a little Pepper; roll
them in flices of Lard, and fimmer them gently with
a little Broth, and a glafs of white Wine ; when done,
take off the Bacon, fkim and lift the Sauce, and add a
little Cullis : You may ferve with a relifhing Sauce, or
what fort you pleafe.
Venetlenne a la Moele.
Venetian Veal with Marrow.
very thin flices of Veal, till you have as many
as will make a Difh ; bathe them round with whites
of Eggs to make them flick, dip them in Butter, fweet
Herbs chopped, and Bread Crumbs; boil flowly, and
ferve with a relifhing Sauce.
Venetlenne au Fin de Champagne.
Venetian Veal, with Champaign Wine.
large thin flices of Veal; between every two
flices put Butter, chopped Parfley, Shallots, Mufli-
rooms, Pepper and Salt ; braze them about an hour,
then add a glafs of white Wine ; finifh the brazing,
reduce the Sauce, and add a Lemon Squeeze when rea-
dy to ferve.
Frlcandeaux aux Legumes.
Fricandeau with Garden Greens.
AS every body is acquainted with this Dilh, I fhall
give no further direction, than has been done in
Veal Cutlets.
Nolx
PROFESSEDCOOK. II J
Noix * de Veau au Pontiff.
Knuckle of Veal, Pontife Sauce.
long pieces of Lard, and pickled Cucumbers;
lard the Fillet through and through with thefe, tie
it with packthread, and put it into a Stew-pan much
of its own bignefs, with a little Butter and a Lemon
Squeeze ; let it catch a little, then add Broth, a faggot
of fweet Herbs, one clove of Garlick, two of Spices,
and a Laurel Leaf; fmifh it, and reduce the Sauce, to
glaze it like a Fricandeau, and ferve with Sauce Pontife.
See the Sauce Articles.
* Noix de Veau, Filet, y Rouelle, mean much the fame thing ; the
firft being a pretty large Knuckle, the fecond a large Fillet, and the
third a fmall one, from the difference of cutting up the meat.
Noix de Veau a la Saint Cloud.
Knuckle of Veal Saint Cloud Fafhion.
'"pHIS is the Fillet of Veal fluffed and roafted, as
done in all families, only Mufhrooms and Truffles
are recommended in the Huffing, which are not com-
monly ufed, but may be of advantage, when they are
to be 'obtained.
Noix de Veau Glajfee.
Fillet of Veal Glazed.
"JpHIS is done in the fame manner as the Noix au POM-
life ; only that this is not larded, and is ferved
with Cullis Sauce and Lemon Juice.
Rouelle de Veau a la Daube.
Small Fillet of Veal ftewed.
long pieces of larding Bacon, and feafon them
with Pepper and Salt, fine Spices, chopped Par-
iley, and Shallots; lard the Fillet through and through
that the larding may cut with each flice, put it into a
Brazing-pan with a little Broth, a glafs of white Wine,
I fweet
1 1 8 The P R o F E s S' E D COOK."
fweet Herbs, two Cloves, Laurel, Thyme, a little
Coriander, and a elove of Garlick ; when done, reduce
the Sauce, fift it, let it cool to a jelly, and ferve cok
with the Veal whole, or fliced.
Rouelle de Veau a la * Cendre,
Small Fillet of Veal.
S is done in the fame manner as the former, onb
ferved hot with its own Sauce, or what additioi
you pleafe.
* Ala Cendre means on Afhes or flow fire, &c.
Andouillettes an Celeri.
Sham Saufages, with Sellery.
T)OIL half a dozen long {talks of Sellery, then prefs
the water out, and lay fome good Forced-meat
round them ; tie them up in thin flices of Veal, in the
form of Saufages; boil them in Broth, Herbs and Spa-
ces; ferve with what Sauce you pleafe.
Filets Mignons.
Darling Fillets.
'TPHESE are the Fillets running horizontally under
the Kidney of a Loin of Veal ; they muft be larded
and glazed ; and you may ferve them with ftewed
Greens, or what Sauce you pleafe.
Filet de Veau a la Conty.
Fillet of Veal Conty Fafhion.
/^UT out the whole Fillet of a Neck of Veal, flrip
it of all its (mews, and cut it "in feveral places to
put in Truffles, Sweet Bread, and fat Livers, all fliced;
fimmer it on the fire with a bit of Butter, chopped
Parfley, Shallots and Mufhrooms ; then braze it with a
few' flices of larding Bacon and Ham, with all the firft
Seafoning ; and in about an Hour add a glafs of white
Wine
The PROFESSED COOK. 119
Wine; when done, take out the Fillet, add two Spoon-
fuls of Cullis, boil a moment, fldm and fift the Sauce,
and ferve upon the Fillet with a little Pepper and Salt,
and a Lemon Squeeze.
< Timbak * a la Romaine.
flices of Veal very thin, put them into a Stew-
pan upon flices of Lard, and bathe them with
whites of Eggs to make them join together ; make a
good Forced-meat with the Parings, Bread Crumbs,
Cream, Udder, rafped Lard, Parfley, Shallots, Muih-
rooms, Pepper and Salt, and a couple of Eggs ; lay
fome of this Forced-meat upon the Veal, then a
gout of Pigeons, or any other ; and cover it over
gently, and take off the Lard : Serve with what Sauce
you pleafe.
* The timbale is a mould much in the fhape of a Kettle Drum, or
Turks Caps, ufed for Blanmange.
Veau a la Folette.
Veal without Art.
'"PHIS is flices of Veal marinated for about an hour
with a little Oil, and all forts of fweet Herbs ;
they are then rolled like Veal Olives, with all their fea-
foning, roafled, and ferve with a fharp Sauce.
Gateau de Mai.
A Spring Cake.
D OIL a pint of Cream, and a good quantity of Bread
Crumbs, reduce till it is quite thick, then add
pounded Udder, and Suet, with fine chopped Parfley,
Shallots, Taragon, Burnet, Chervil, Crelles, Pepper
and Salt, Nutmeg, and fix yolks of Eggs; lay little
parcels of this in a deep Diih, bathe it with yolks of
Eggs and Bread Crumbs, bake it in the Oven, and
ferve with a lharp Sauce, or ftewed Greens.
I 4 Paw
1 20 Ihe PROFESSED COOK.
Pain a la Flamonde.
A Flemifh Loaf.
a Cabbage in four, fcald it, and prefs out the
water ; then tie it, and braze it with about half a
pound of pickled Pork, half a dozen links of Sau-
iiiges, a faggot of Parfley, Shallots, one clove of Gar-
lick, two of Spices, and Broth; when done enough,
take out the foggot, and add two fpoonfuls of Cullis ;
reduce till the Sauce is quite wafted, and let it cool;
garnifh a Stew-pan round with Pafte, and put the Ra-
gout in it; cover it over with Pafte, and make what
defign you pleafe upon it ; bake it in the oven about an
Hour, then pour a good Sauce into it, and cover it up
as if whole.
Crepinettes de Godivcau.
'"pHE Godiveau is Forced-meat made of Veal, as it is
often prepared for Petit s Pates-, which when pre-
pared, you may roll in Cowl, and either broil, fry, or
bake in the oven : Dip them firft in Oil or Butter, with
Bread Crumbs or without: They are beft fried, and
ferved dry.
Gateau de Veau en Creplne.
Veal Cake in Cowl.
TV/TAKE a Forced-meat as the preceding, then cut a
Knuckle of Veal into fmall pieces like Dice ; add
a few Piftachio-Nuts, fwect Almonds, Pepper, Salt,
fine Spices, and three yolks of Eggs ; match your Stew-
pan to the bignefs you would have the Cake, garniih it
with flices of Lard upon the Cowl, then put in the Forced-
meat, Veal, &c. cover it over with the Cowl, and bake
it in the oven in a moderate heat. When done, let it
cool in the fame pan to ferve cold, upon a napkin,
or on flices.
Veau
The PROFESSED COOK. 121
Veau a la Vlllageoife.
Veal, Peafant Fafhion.
r* U T thin large flices of Veal, feafon them with
' Pepper, Salt, fine Spices, Parfley, and Shallots ;
cut alfo thin flices of Ham, dip them in Eggs, and
lay them upon the Veal, wrapping the Ham therein ;
and boil them with a glafs of white Wine, and as
much Broth. When done, fkim and lift the Sauce,
and ferve without adding any thing elfe to it.
Bagatelles de Veau.
Trifles of Veal.
(~]UT thin flices of Veal, feafon them with fine Spices,
chopped Truffles or Mumrooms, Pariley, Shallots,
and fine Oil ; roll them up like Saufages, with all the
feafoning in the infide ; tie them up, and fimmcr them
with a glafs of white Wine, and two fpoonfuls of
Cullis ; fift the Sauce to ferve upon them.
Filets de Coulls a la Bechamel.
Fillets of Cullis-Meat Bechamel-Sauce.
HP O make a Side-difh in a hurry, or inftead of a
fpoiled one, pare the brown off the Cullis-Meat,
and cut it in fmall fillets ; fimmer it a moment in Be-
chamel-Sauce, which you will find among the Sauce arti-
cles. You mayalfo ferve it in different relimingSauces.
Du M U 1 N.
Of MUTTON.
La Queue de Mouton de differentes Faxons.
Sheep's Rumps of different Fafhions.
gHEEP's Rumps boiled, or brazed tender, broiled
or not, make a very pretty Side-diih. You may
ferve with what Sauce you pleafe, fweet Herbs chop-
ped,
/
122 The PROFESSED COOK.
ped, and Cullis, Mufhrooms, and a pounded Anchovy,
glazed ; alfo with flewed Cabbages or other Greens.
The different modes of dreffing Sheep's Rumps, are
as follow :
Queues de Mouton en * Canape.
Sheep's Rumps veiled.
'T 1 H E Rumps being brazed very tender, cut pieces
of the Crumb of a Loaf to the length of the
Rumps, and fry them in Butter of a fine brown colour ;
put them in the Table-Difh with a little rafped Par-
mefan over them, and a little Cullis in the bottom ;
lay the Rumps upon the Bread clofe to each other ;
melt a little Butter, and mix fome Muftard with it, to
pour over the whole ; then ftrew it with Bread Crumbs,
and put it in the oven to take a good colour, or under
the cover of a brazing-pan. You may make a Gratin
at the bottom, either with a little Farce, or Bread
Crumbs and Cullis. When you are ready to ferve
pour out the Fat, add two or three fpoonfuls of good
rich Confommee, and mix a little more Muftard
therein.
* Canape fignifies a kind of Couch, or covered Bed.
Queues de Mouton.au Caramel.
Sheep's Rumps glazed.
^pHE Rumps brazed as ufual, make a flrong Glaze
with good Veal Gravy and Cullis ; rub the Rumps
over with it as a Fricandeau, and ferve with any fort
of flewed Greens.
Qnev.es de Mouton au Ris.
Sheep's Rumps with Rice.
T^yASH and fcald what quantity of Rice you think
proper, and boil it tender and thick in good fat
Broth; when done, put fome of it into the Table-
diih,
The PROFESSED COOK. 123
dilh, and place the brazed Rumps thereon, covering
them over with more Rice ; fmooth them over to keep
their fhape, and give them a good brown colour in an
oven, fufficiently hot to form a cruft upon the Rice.
When ready to ferve, add a proper quantity of good
Cullis in the bottom of the difh.
Queues de Mouton au Parmefan.
Sheep's Rumps with Parmefan Cheefe.
T)IP brazed Rumps in Yolks of Eggs, roll them in
Bread Crumbs, rafp Parmefan Cheefe over them,
fry them of a fine yellow colour, and ferve dry, with
fried Parfley. They are alfo dreffed by mixing Par-
rriefan with melted Butter and Cullis ; pour fome of
this into the Table-dilh, place the Rumps thereon,
and then pour over the remainder ; ftrew them over
with Bread Crumbs, and then with rafped Parmefan ;
finifh them in the oven, or under a proper cover.
de Mouton a la Flamande.
Sheep's Rumps, Flemifh Fafhion.
CCALD the Rumps in boiling Water ; then boil
them in Broth for about an hour, adding a fcalded^^
Savoy cut in quarters, and five or fix large Onions ;
when three parts done, add as many bits of Saufages
as there are Rumps ; and when the whole is boiled
very tender, drain, and intermix it on the Table-dilh,
pouring over a good Sauce, made of Cullis, Butter,
Pepper and Salt, and a little Vinegar.
Queues de Mouton a la Mllanoife.
Sheep's Rumps and Savoys.
'"pHE name of this Dim is taken from the Cabbages
ufed therein, viz. Savoys, which in French are
called Choux de Milan. The Cabbages are brazed, and
chopped like a Farce ; then itewed with Butter, Pep-
per
124 tfb* PROFESSED COOK.
per and Salt, a few bits of Pickled Pork, and a very
little Vinegar : The Rumps are ferved upon the Cab-
bage, and the Pickled Pork placed round the Dilh.
Queues en Terrlne et Ailerons au Coulis de Marons.
Tureen of Sheep's Rumps and Pinions, with Chefnuts.
'jPHE Rumps are mixed with the Pinions of Poultry
and Chefnuts, and ferved in a Tureen, made pretty
thick with Chefnut Cullis.
Queues de Mouton en Hochepot.
Sheep's Rumps in Hotchpot.
'jPHIS Difh is commonly pretty high feafoned, and
ferved in a tureen. It is drefled much like the
laft, only that Onions, Pickled Pork, and any kind of
Meat is added ; and the Rumps may be glazed like a
Fricaudeau, for the fake of variety.
Langues de Mouton.
Sheep's Tongues.
"DOIL them in Water with all forts of fweet Herbs ;
when they are almoft done peel them, and finifli
them in a good Braze : Serve with a relilhing Sauce.
You may alfo cut them in two, and dip them in
Butter or Oil, with chopped Parfley, Shallots, Pepper,
nnd Salt, to broil or fry; and then ferve with Sauce
Ptqi'.ante. See the Sauce articles.
Lang'tes de Mouton a la Provenfale.
" i
Sheep's Tongues, Provence Faftiion.
pRY fliced Onions in Oil ; when half done add Flour,
chopped Parfley, Mufhrooms, a clove of Garlick,
Pepper and Salt, a glafs of white Wine, and two
fpoonfuls of Cullis ; let it boil till the Onions are done.
Split as many ready boiled Tongues as you pleafe,
fimmer
fbe PROFESSED COOK. 125
fimmer them a quarter of an hour in the Sauce, and
ferve all together ; garniih the difh with fried Bread.
Langues de Mouton Glacees.
Sheep's Tongues as Fricandeau.
T)OIL the Tongues to three parts; peel thenl, let
them cool, and then lard them ; finifti in a little
Broth, with a flice of Ham, fweet Herbs, and a few
fine Spices ; fkim the Sauce, reduce it to a Glaze, and
ferve with what Sauce you pleafe. You may alfo ufe
them without glazing, with a fpoonful of Cullis, and
Broth added to their own Sauce, and well fifted.
This laft is called au NatureL
Langues de Mouton a la Roy ale.
Sheep's Tongues, Royal Faihio'n.
"DOIL them as before ; then lard them through and
through, and marinate about an hour in three or
four fpoonfuls of Oil, Pepper and Salt, chopped Par-
fley, Shallots, Truffles or Mufhrooms ; finifh them
with all this Seafoning, between flices of Lard, and
add a glafs of white Wine ; when done fkim the
Sauce, add a little Cullis to give it confiftence, and
ferve it upon the Tongues.
Langues de Mouton aux Onions en Crepine.
Sheep's Tongues with Onions in Cowl.
p R Y fliced Onions in Butter ; when done add two
pounded Anchovies, two Shallots, a little Fennel
finely chopped, Parfley, Pepper and Salt, and two
Yolks of raw Eggs ; put ready boiled Tongues into a
bit of Cowl, and the former preparation round it,
which you will roll in the Cowl ; bathe with Eggs and
Bread Crumbs, give them colour in the oven, and
ferve with what Sauce you pleafe. You may allo
drefs them au Gratin, cutting them into thin flices,
placing
126 'The PROFESSED COOK.
placing a little Forced-meat between, and bailing
now and then with Cullis.
Langues de Mouton en Papillottes.
Sheep's Tongues in Paper.
/^"UT brazed Tongues into two pieces, and put round
them a Forced-meat made of Fowls Livers, or any
forts of Poultry, with Yolks of hard Eggs, fweet
Herbs, a little Suet or Beef Marrow, Pepper and Salt, ,
and a few fine Spices, pounded together ; roll them up
in Paper, firft rubbed with Oil or Butter ; either broil
or bake them flowly, and ferve dry or with a Sauce.
Langues de Mouton au Parmefan.
Sheep'-s Tongues and Parmefan Cheefe.
pUT a little Cullis Sauce and Butter into the difh you
intend to ferve, and upon this rafped Cheefe ; fplk
brazed Tongues in two, and lay them upon it, then a
little more Cullis and Cheefe ; put it in the oven, or
colour it with a falamander ; ferve with fhort Sauce.
Langues de Mouton au Four.
Sheep's Tongues in the Oven.
fome Parfley, Shallots, Thyme and Laurel,
Pepper and Salt, mix all together with a good
bit of Butter ; put half of it on the Table-difh, with
fplit Tongues thereon, two or three fpponfuls of good
Cullis, and the remainder of the Butter ; fprinkle-
Bread Crumbs over, and finilh in the oven.
Langues de Mouton en Surprife.
Sheep's Tongues mafked or ihammed.
T> O I L Sheep's Tongues in Water till three parts-
done ; peel them, and lard them through and
through ; then finifh in a flight Braze, made of Broth,
a glafs of white Wine, a faggot of fweet Herbs, two
Cloves,
PROFESSED COOK. 127
Cloves, and a few Shallots ; when done let them cool,
and wrap them up in Forced-meat, either (Godiveau)
or of Poultry, and a Cowl over both ; then dip them
in Eggs, and fprinkle them with Bread Crumbs ; put
them into your dim, and bake in the oven : When
done, wipe the fat off very clean, and ferve with Acid
Sauce. You may alfo wrap them in thin flices of Veal,
under the Cowl, and limmer them about an hour with
a little Broth, and a glafs of white Wine : When
done, fift the Sauce, add a little Cullis, and a Lemon
Squeeze, and ferve upon the Tongues. This laft is
called a la Braife.
Langues de Mouton a la Lia'ifon.
Sheep's Tongues Ragout, or with thick Sauce.
ID O I L Tongues in Water ; when well peeled cut
them in two without feparating them quite ; feafon
them with Pepper and Salt, a little Oil or Butter, and
broil them on both fides : Make a Sauce after this
manner ; a little Butter, with chopped Mulhrooms,
Shallots, two Cloves, and a faggot of Parfley ; fimmer
this fome time, then add a little Broth, half a glafs of
white Wine, Pepper and Salt, and a little Flour ; re-
duce the Sauce, take out the faggot, and add three
Yolks of Eggs with Broth to make the Liaifon : Serve
it upon the Tongues with a Lemon Squeeze.
Langues de Mouton a la Dauphine.
Sheep's Tongues, Dauphin Fafhion.
"DRAZE the Tongues till quite tender, cut them into
very thin flices, and make a Forced-meat with
Truffles or Mufhrooms, fat Livers, Beef Marrow,
Pepper and Salt, chopped Parfley, and Shallots, mixed
with three Yolks of Eggs ; cut pretty large pieces of
Veal, and intermix this Foced-meat with flices of
Tongue ; roll them up in Cowl like a thick fhort
Saufage, which dip in Eggs, and then fprinkle Bread
Crumbs
ia8 The PROFESSED COOK.
Crumbs all over ; fry or broil of a fine colour ; ferve
cither dry, with fried Pafley, or with Sauce.
Langues de Morton a la Bourgeoife.
Sheep's Tongues, plain Family Fafhion.
T>OIL them in Water, then peel and fplit them in
two; marinate awhile in melted Butter, Pepper,
Salt, and chopped Shallots % , broil flowly with Bread
Crumbs, and ferve with a Sauce made of a fpoonful
of Verjuice or Vinegar, a bit of Butter, two fpoonfuls
of Broth, a little Flour and Nutmeg, and two chopped
Shallots ; reduce the Sauce to a good confidence, and
ferve under the Tongues.
Langues de Mouton en Tourte.
Sheep's Tongues Pie.
TV/TAKE a good Puff-pafte, and lay in the bottom of
the difh fome good Forced-meat, made of roafted
Poultry, Suet or rafped Lard, chopped Parfley, Muih-
rooms, Pepper and Salt, and a few fine Spices ; upon
this place the Tongues cut in two ; over them, a good
flice of Ham, a little Butter, and a few flices of lard-
ing Bacon ; finifli the Pie and bake it : When done,
take out the Lard and Ham, fkim the fat off very
clean, and add what Sauce you pleafe.
Canekns * de Langues de Mouton.
Sheep's Tongues fried in Pafte.
UT Sheeps Tongues in quarters length-ways, the
Tongues being firft brazed; put round them a
little Forced-meat well feafoned, then roll them up in
Pafte very thin, and fry as you do Rijfolles ; ferve them
dry. They are alfo ferved au Gratia, following the
fame direction as for other kinds of meat.
* Condon is a diminutive of Canoa, viz. a large Gun ; this, and
all dire&ions under this denomination, are prepared after this manner.
Canons and Canelons (in the fenfe of Cooker)) are to each other, as
Crefiae and Crepinette.
Pids
*The PROFESSED COOK. 129
Pieds de Mouton de Differentes Faxons.
Sheep's Trotters of different Faftiions,
ID O I L them in Water until you can take out the
great Bones ; fplit them to clean properly, and
boil them again till they are very tender ; drefs them
in what manner you pleafe, either as a Fricaflee of
Chicken, or with a Cullis Sauce ; taking care to make
the Sauce reliihing.
Pleds de Mouton a la Belle-vv.c.
Sheep's Trotters, with Sauce a la Belle-vue.
*"p H E Trotters brazed very tender with Scraps .of
Veal, a few bits of Ham, Lard, Spices, and two
or three flices of Lemon ; take the Leg Bone out, and
O '
in the room of it, flick a bit of fried Bread cut pro-
portionably ; ferve with the abovementioned Sauce,
which you will find in the Sauce Articles.
Pleds de Mouton en Canon.
Sheep's Trotters fried in Pafte.
*TpHE Trotters firll boiled in Water, and finifhed in
a good tafted Braze, muft be boned without cut-
ting; then roll them in good Forced-meat, and dip
them in thick Batter made of Flour, Oil, white Wine,
Pepper and Salt; fry them of a good colour, and
ferve with fried Parfley.
Pleds de Mouton a la Sainte Menehoult.
Sheep's Trotters fried or broiled.
boiled enough to take out the great Bones,
put in their place a Godiveau Forced-meat ; finifh
them in a good Braze, or in a Sainte Menehoult made
with a little Milk, a bit of Butter and Flour, and all
forts of fweet Herbs chopped fine ; roll them in Bread
Crumbs; broil and ferve them with a clear fliarp Sauce,
K when
130 The PROFESSED COOK.
when brazed very white and tender. You may ferve
them with Sauce a la Re'me, or any other Sauce, when
brazed tender. The Sauce gives the name, as aux
Onions, au Parmefan, au Graf in, &c. &c.
Pieds de Mouton a I* Afpic.
Sheep's Trotters in Afpic.
ASPIC means a fharp Sauce or Jelly, wherein is
commonly ufed Elder or Taragon Vinegar, with
chopped Parfley, or Taragon Leaves, Oil, Pepper and
Salt, Muflard, and Lemon.' Any forts of cold Meat,
Poultry, or Game, may be ferved in Afpic, either
hot or cold.
Pieds de Mouton a la Ravigotte.
Sheep's Trotters a la Ravigotte.
They are ferved with the Sauce fo called.
I mall pafs over any further directions upon the dif-
ferent ways of dreflmg Trotters, and Ears alfo, as very
needlefs. Kidnies may be drefTed as Beef's, allowing
for tcndernefs. Sheeps Rumps are alfo dretfed in all
the different ways of Calves Tails, either with Garden
Greens or Sauces, Rice or Roots ; in Tureen, with
Pinions of Poultry, or other Meat, as in Hotchpot.
Carre de Mouton au Reverend.
Neck of Mutton, the Clergyman's Diftu
T ARD the Fillet of a Neck of Mutton through and
through with Ham and a few Anchovies, firft roll-
ed in chopped Parfley, Shallots, Thyme, Laurel, Pep-
per and Salt ; then braze them flowly in Broth, with
a few flices of Lard, and a glafs of white Wine ;
when done, fkim and fift the Sauce, and add a little
Cullis to give it a- proper body, and a Lemon Squeeze.
Carn
PROFESSED COOK. 131
Cam de Mouton en Fricandeau.
Neck of Mutton Fricandeau.
TT is done in the fame manner as the Neck of Veal,
being larded, brazed, and glazed ; and ferved with
Greens or Sauce.
As I have tranflated an ample Collection of Receipts
for dreffing a Neck of Veal, I fhall avoid repetition
with regard to Necks of Mutton, as they may be done
the fame way in every refpecl:, allowing for the dif-
ference of meat. The names in the original are at
follow :
Carre de Mouton Sans Fapns, Neck of Mutton,
drefled plain.
Carre de Mouton en Crepine, Neck of Mutton in Cowl.
Carre de Mouton a I'Ecbalottes, Neck of Mutton,
with fweet Herbs.
Carre de Mouton au Jambon.
Neck of Mutton with Ham.
IS is brazed, and the few flices of Ham which
are ufed in the Braze, are cut into dice, mixed
with the Sauce, being well fkimmed and fifted, and
ferved with the Neck. Note that your Braze is appro-
priated in the feafoning for Sauce.
Carre de Mouton a la Mode, Neck of Mutton as Beef
a la Mode.
Carre de Mouton a la Jardiniere, ou a la Capucine*
So called from the Greens, or the Simplicity of dreffing.
IS is fried Mutton Chops, eaten with Garden
Greens. ,
Cotelettes de Mouton Sans Malice.
Mutton Stakes without Art, a plain Way.
K 2 Arlrot
j 33 The PROFESSED COOK,
Aricot de Mouton av.x Racmes.
Harricot of Mutton with Roots.
'TpHIS is the Harricot of Mutton known to every body;
it is ferved with Greens and Roots.
Cotelettes de Mouton de plujleurs Fafqns.
Mutton Stakes, different Ways ; See Veal Cutlets.
Cotclettes de Mouton au Fenouil.
Mutton Stakes with Fennel.
HpHESE are done ilowly in Broth, with Pepper and
Salt, and all forts of fweet Herbs, adding Fennel
thereto.
Cotelettes de fyfoutou a la Cendre.
Mutton Stakes Mafqueraded, or like a Hedge-Hog.
"DRAZE the Stakes in a well-feafoned Braze; when
about half done, put in different forts of Roots,
cut as for Lardons ; and when quite done, take all out,
and make fmall holes in the Stakes, to lard them with
the Roots, which muft fhow pretty long on either fide :
Serve with a good Cullis Sauce, and relilhing Herbs
ehorvped.
Cotelettes de Mouton a I* Amourwx.
Lover's Stakes..
T ARD the Stakes, and give them a fry in. $utt<?r t J
with Parfley, and a branch of Winter Savory ; then ]
put them into a Stew-pan with fmall bits of Ham,
fjiced Onions, Carrots and Parlneps, which you firfjj!
give a fry in Oil or Butter; add a glafs of Wine,, $
little Cullis, and fkim the Sauce: Serve with all tljp
Roots and Ham.
Cotekttes de Mouton en Crepine.
Mutton Stakes in Cowl. See Veal.
Cotelettes
t fbe PROFESSED COOK. 133
Cotelettes de Mouton en Crepine d'une autre Fafon.
Mutton Stakes, another Way.
'"THIS is in the fame manner as the Sham Veal Cut-
lets : See Veal Cutlets en Surprife.
Cotelettes de Mouton en Surtout.
Mutton Stakes Mafked ; in a Frock, Difguifed.
r^UT Stakes in the common way, and fimmer them
with a little Broth till three parts done with a fag-
got of fweet Hetbs ; reduce the Sauce till no more re-
mains than what will bathe the Stakes ; garnifh them
with Forced-meat round, made of Fillet of Veal, Suet,
chopped Pariley, Shallots, Pepper and Salt, Bread
Crumbs and Cream, pounded all together, and three
yolks of Eggs ; bathe them with Eggs and Bread
Crumbs, and bake them in the oven : Serve with Con-
fumee Sauce, or Veal Gravy, or Acid Sauce in a boat.
Cotelettes de Mouton a la Chartreufe.
From an Order of Friars, called Chartreux.
T>RAZE Mutton Stakes with flices of Lard, Ham,
Broth, and a faggot of fweet Herbs, half a clove of
Garlick, two Cloves, half a Laurel Leaf, a little
Thyme, two fliced Carrots and Turnips, Pepper and
Salt ; when done, cut the Turnips and Carrots into
what form you pleafe ; then make a fort of Porridge
with Spinach, which you fcald, and fimmer a moment
in Butter, and then pound and fift, adding the white
of an Egg to mix with it: take a difh the bignefs of
ithat you intend to fend to Table, and garnifh the bot-
i torn with the fame flices of Lard; fix the Stakes, intcr-
' minted with the Roots and Spinach Porridge, and fo
keep it warm ; when ready, turn it over gently upon
: the difli, take off the Bacon, and ferve with a good
fConfumee Sauce.
K - Cotdcitcs
J
134 ffe PROFESSED COOK.
Cotelettes de Mouton Frifes.
Mutton Stakes Fried.
"DOIL Mutton Stakes in Broth, with a faggot of fweet
Herbs ; when done fift the Broth, and reduce it to
a glaze, with which you bathe the Stakes on both fides
when cold ; then bathe them with yolks of Eggs and
Bread Crumbs; fry them a moment fharply to give
them a good colour, and ferve with fried Parfley.
If you would have them with a Farce (Forced-meat)
make it the fame as the former, and garnifli the Stakes
with it before frying.
Cotelettes de Mouton a la Filleroy.
Mutton Stakes a la Villeroy.
'"pHESE are dewed with a great deal of Onions; I
don't think them worthy of further notice, any
more than the Cotelettes a la Gafcogne, which are brazed
with Oil and Garlick in abundance, as are all the difhes
under the fame denomination.
Cotelettes de Mouton a la Servant e.
A la Servante means in a common plain Way.
Cotelettes de Mouton a VAlkmande.
Mutton Stakes German Fafhion.
^TPHESE deferve no more notice than many others, as
Oil, Garlick, and a deal of Spices make the
"whole.
Cotelettes de Mouton a la Dauphine.
Mutton Stakes, a la Dauphine.
/^UT the Stakes pretty thick, and lard them with
half Ham, and half Bacon ; braze them with a lit-
tle Broth, thin flices of Veal, and fweet Herbs ; fift
the Sauce, and ferve upon it.
'The PROFESSED COOK. 135
Brefolles de Mouton.
Mutton Collops.
*TpHIS is the Collop frequently well drefied in Inns in
England, only more common with Veal, but will
do equally well with the Fillet of a Neck of Mutton;
it fhould not boil in the laft preparation, as it will make
the meat hard. Boiling has alfo the fame effedt upon
hafhed Mutton or Beef; therefore only warm (lowly.
Brefolles de Motiton a la (Poele.)
Mutton Collops fried.
npAKE a long kept Leg of Mutton, cut the lean free
from any fat, and cut the pieces about the bigneis
of half an Egg ; flatten them with the Cleaver, and
iimmer them a little while in Hog's Lard, chopped
Parfley, Shallots, Mufhrooms, Pepper and Salt ; then
put them into a Stew-pan, with a few ilices of Veal,
a (lice of Ham, and all their feafoning; cover them
over with ilices of Lard, iimmer them about an hour,
and add half a glafs of white Wine, and a little Broth;
when done, take the Mutton out to drain, add a little
Cullis to the Sauce, and fkim and lift it, to ferve upon
the Brefolles.
Brefolles de Mouton a la Perigord.
Mutton Collops Perigord Way.
^THESE are much like the former, only that they are
cut very thin, and marinated fome time in Oil,
fweet Herbs, &c. &c. they are then brazed in their
feafoning, adding chopped Truffles and a glafs of white,
Wine ; or ferved with a Ragout of Truffles.
Brefolles de Monton aux Concombres.
Mutton Collops with flewed Cucumbers.
*T*HESE are prepared as the former, cut very thin
and fmall, brazed very tender, and mixed with
ftewed Cucumbers, marinated fome time in Vinegar be-
K 4 fore
136 7&? PROFESSED COOK.
fore flawing. It is needlefs to ufe frefh meat for all
thofe Collops, as part of a neck or a leg roafled will
anfwer the fame, and will be tenderer, if care is taken
to warm them flowly, and not to fuffer them to boil.
Mouton a la Bechamel aux Onions.
Mutton Bechamel, with Onions.
CLICE three or four Onions, and fry them flowly in
Butter, not to brown them ; add fome Broth and a
little Flour ; when almoft done, add two or three
fpoonfuls of Cream, Pepper and Salt; let it boil to a
good body, then put in Fillets of roafled Mutton, to
warm without boiling : you may add fcalded chopped
Parfley, and a Lemon Squeeze.
Pain de Mouton au Gratia.
Mutton Rolls in Gratin.
C U J
thin flices of Leg or Neck of Mutton, about
the breadth of a crown piece, put them into a
dilh feparately, and flrew them with chopped Parfley,
Shallots, Chibol, Mufhrooms, Pepper and Salt, a lit-
tle Nutmeg, and a little Oil, or Butter melted to Oil ;
let them foak about an hourj: Have a good Farce made
of Poultry or Veal ; put fome of it, about the bignefs
of a wall-nut between two pieces of Mutton, join them
together, then braze them in a Stew-pan, well covered,
to keep the fleam in ; when about half done, add a
glafs of white Wine ; take out the Crumbs of as many
fmall Rolls as you have parcels of Mutton, which put
into the crufls ; put a little Farce in the table dim, made
of Poultry Livers, fcraped Lard, Pepper and Salt,
mixed with yolks of Eggs; lay the Rolls upon this, and
keep the difh on a flow fire, to form the Gratin at the
bottom; laflly, bafle the rolls round with fome good
Cullis, and'ferve with a good clear Sauce, and a Lemon
Squeeze,
Fileti
< fbe PROFESSED COOK. 137
Filets de Mouton Marines.
Filets of Mutton Marinated.
T ARD a Neck of Mutton, and marinate it about two
' hours in a little Vinegar, Water, Pepper and Salt,
fliced Onions, Shallots, Thyme, Laurel, and two
Cloves ; then drain it, and roaft it : .Serve with reliih-
ing Sauce.
Filets de Mouton a la Coquette.
Fillets of Mutton a la Coquette,
pieces of the Fillet of a Neck of Mutton, the
bignefs of a finger, and lard them through and
through with Ham and Lard; boil them in Broth, and
a faggot of fweet Herbs; when done, fift the Sauce,
reduce it to a glaze, with which you garnifh the Fillets ;
have fome good Forced-meat made of Poultry, well
feafoned, and mixed with Yolks of Eggs ; put fome
of this all round the Fillets, then tie them up in a flice
of Lard each ; bathe with Eggs and ( Bread Crumbs,
and put them in the oven to take -a good colour : Serve
with what fauce you think proper.
Filets de Mouton Glaffes aux Concombres.
Fillets of Mutton Glazed, with Cucumbers.
'"PHIS is done the fame as Veal Fricandeaux, larded,
brazed, and glazed; ferve upon dewed Cucumbers,
or with any kind of ftewed Greens.
Filets de Mouton en Canellon.
Fillets of Mutton in Pafte or without, (See Veal ditto)
the Fillet of a Neck of Mutton in two, make
a hole in the middle of each piece, with a lard-
ing-pin ; fluff them with rafped Lard, mixed with
chopped Shallots, Parfley, Mufhrooins, Pepper and
Salt; marinate them in a little Oil, and roaft them:
Serve with what Sauce you pleafe,
Fricandeau
'138 3%e PROFESSED COOK.
Fricandeau de Mouton.
Mutton Fricandeau.
^PHE only difference from the former is, that this is
done with the Leg, in the fame manner as a Fillet
of Veal is drefled ; being larded and brazed, to ferve
with any kind of flewed Greens.
Hdchis de Mouton de plujleurs Faxons.
Haftied Mutton different Ways.
'"PHE common, plain method is, to melt a proper
quantify of Butter and Flour in a Stew-pan, ftirring
it continually 'till it takes a good brown colour ; then
add a couple of large Onions diced, fimmer flowly
till they are almoft done, and add fome Broth, Pepper
and Salt; reduce it to a pretty thick confiftence, then
put in the minced-meat of a roafted Leg or Neck of
Mutton, and fimmer it juft long enough to warm with-
out boiling.
If you would have it with Cullis, put fome in a
Stew-pan, with a few chopped Shallots, fome Broth,
Pepper and Salt, and finifh it as the firft ; always tak-
ing particular care the meat is very free from fmews
and fkins; garnifh the difh with fried Bread.
. If you chufe it richer, put a flice of Ham into a
Stew-pan, and foak it on a flow fire fome time ; then
add fome chopped Shallots, Chibol, Parfley, Mufh-
rooms, and a proper quantity of good Broth and Cullis;
reduce the Sauce to a proper confiftence ; take out the
Ham, and put in the Meat, being finely minced; warm
together, without boiling, and ferve poached Eggs
upon the Meat, with fried Bread round the difh.
Cafcalopes de Moutnn an l r m de Champagne.
Mutton Collops and white Wine.
*J*HESE are cut the fame as all Collops ; brazed with
a few flices of Veal, Ham, and feafoning ; adding
a glafs of white Wine to the Sauce.
Mutton
The PROFESSED COOK. 139
Mutton Olives are alfo made after the fame manner
as Veal, brazed or roafted upon fkewers, and then they
are called, en Hatereaux.
Rouelks de Mouton aux Onions.
Mutton Stakes with Onions.
/^UT a Leg of Mutton in large flakes, pretty thick;
dice feveral Onions, and garnim the Stew-pan with
flices of Lard, upon this the Onions, then the Meat,
with Pepper and Salt; and continue in the fame manner
till you have done; cover the pan very dole, and let it
Hew (lowly, as you would a hi Mode Beef: When done,
fkim the Sauce, and add a little Cullis.
Poitrine de Mouton de plujleurs Faxons.
Breafl of Mutton different Ways.
T)REAST of Mutton cut in pieces, and brazed, may
be ufed with all forts of Roots or Greens, as Hoch-
pot ; or boiled whole, then broiled with fweet Herbs,
and Seafoning, and ferved with a fharp Sauce.
Epaule de Mouton a la Parme.
Shoulder of Mutton, Parma Fafhion.
"DRAZE a Shoulder of Mutton, and boil fome Rice
in good fat Broth ; when very tender, lay fome of
the Rice in the bottom of the difh, pretty thick, then
the Shoulder upon it ; mix fome dried Currants with
the remaining Rice, cover the Shoulder over with it,
and then with rafped Parmefan Cheefe ; put it half an
hour in the oven to take Colour, and ferve with a good
clear Sauce.
Epaule de Mouton au Four.
Shoulder of Mutton baked in the Oven.
T ARD a Shoulder of Mutton, feafoned with Pepper
and Salt, and fweet Herbs; put it into a pan of its own
bignefs, with two fliced Onions, two Cloves, Thyme,
Laurel,
140 Vbe PROFtfeSED C o <) K.
Laurel, a little Bafil, and two fpoonfuls of Water or
Broth; when done in the oven, fift the Sauce, and
ferve with the Shoulder.
Epauk de Mouton a la Sainte Meneloov.lt. .
Shoulder of Mutton broiled.
T ARD a Shoulder of Mutton, and braze it tender
with a good Seafoning; take it out when done,
ftrew Bread Crumbs over it with chopped fweet Herbs,
bafting it while it broils with a little of the Braze Sauce :
Serve with Cullis and Verjuice, or Vinegar.
Sauciffbns tfEpauk de Mouton.
Saufages, or Colour'd Shoulder of Mutton.
'T'AKE up^ the {kin, and bone the meat, which you
mince fmall with pickled Pork, Ham, and a frefh
Tongue, mixed all together and feafoned with fine Spi-
ces ; roll it in the fkin, and trufs it into a Bullock's
Gut, or tie it with a roller : Boil for about half art hour,
half a handful of Salt, three pints of Water, an ounce
of Saltpetre, two cloves of Garlick, four of Spices,
half a dozen Shallots, Thyme, Laurel, a Sprig of Fen-
nel, and half a handful of Juniper Berries ; fift it, and
add a glafs of Brandy; let the Meat foak in this two
days; take care to boil it in this Marinate about a quar-
ter of an hour, morning and evening ; then boil it in a
Pan much of its bigneis, in Broth and white Wine,
Roots and Onions; when done, let it cool in the fame
Pan : Serve cold upon a Napkin, or fliced.
Epaule de Mouton a la Bonne Femme.
Shoulder of Mutton the good Houfe-wife's Fafhion.
1) OAST a Shoulder of Mutton till half done; mince
the under part without cutting the fkin ; put the
minced-meat in a Stew-pan, with a little Broth or Cul-
lis, chopped Parfley, Shallots, Mufhrooms, Pepper
and Salt ; bathe the fkin with Butter or Lard, and Bread
Crumbs ;
The PROFESSED COOK. 141
Crumbs ; broil it, or colour it in the oven: Serve
upon the hafhed "meat, and the blade bone, the latter
being well broiled.
Epa-ule de Mouton en 'Timbale.
See Timbale a la Romaine.
'TpHIS is prepared with Forced-meat like that in
Veal Articles; only ufing the fkin of the Shoulder
of Mutton to wrap it in ; in which it muft be well tied,
and properly brazed.
Epaule de Moulon au Sang.
Shoulder of Mutton with Blood.
'TPAKE a tender Shoulder of Mutton, make an Inci-
fion between flefh and fkin, into which you fluff
Pork Blood with fome of the Flee, prepared as you do
for Black Puddings; adding a little chopped Parfley,
Shallots, Pepper and Salt ; few it up, and roafl it, co-
vered over with flices of Lard and wrapt in Paper :
Serve with Sauce au Pore Frals.
Selle de Mouton a la Samte Menehoult.
Saddle or Loin of Mutton broiled.
yT is done the fame way as the Shoulder ; and it may
equally be ufed like the Neck, for Stakes or Har-
ricot.
Selle de Mouton en Canape.
Saddle of Mutton Matted.
'"TAKE up the Skin of a Saddle of Mutton, fcarify
the Meat, and in it flick fliced fat Livers, Truffles,
frefh Pork, flices of Onions, and Anchovies ; cover
this all over with a good Forced-meat, made of rafped
Lard, Suet or Marrow, Nutmeg, fweet Herbs, Mufli-
rooms, Spices, and three Yolks of Eggs, all pounded
together ; cover it over with the fkin well fattened,
braze it (the fkin undermoft) with Broth, and a faggot
of fweet Herbs ; when done, reduce the Sauce to a
Caramel,
142 Tie PROFESSED COOK.
Caramel, glaze all the upper fide of the meatwith it, and
ferve with Sauce Efpagnole, or what you think proper.
Rot de Elf de Mouton.
TX7HAT the French call Rot de Elf de Mouton, is the
VV two hind Quarters cut off together at the firft Rib,
the ends of the Legs being truffed in each other. It is
a large dilh, which may be plain roafted, larded or
brazed, and ferved with any Sauce; or with ftewed
Greens or Roots, &c. &c.
Rot de Elf Glaffe.
The fame, glazed.
Rot de Elf a la Garone.
The fame, a la Garone.
HpHIS is is done with a Stuffing, wherein they put a
good deal of Garlick ; others call it Gigot a I'Ail,
viz. with Garlick.
Gigot de Mouton au Chou-Fleur.
Leg of Mutton and Colliflower.
Gigot de Mouton au Vln de Champagne.
Leg of Mutton with white Wine.
COME of the Meat is cut off to mix as Forced-meat,
and fluffed into it again ; it is then brazed as all
other pieces, adding a glafs of white Wine to the Sauce.
Gigot de Mouton en Filets Farcis*
Leg of Mutton fluffed.
'TPHIS is done much after the fame manner as the
former, only that it is boned all to the end, and the
meat made into Forced-meat ; it is then tied up in the
Ikin, and roafted, or brazed : Serve with any Sauce.
Grenadine
PROFESSED COOK. 143
Grenadins de Mouton.
Small Fricandeau of Mutton.
'T'HEY are larded and brazed the fame as the Veal,
and ferved upon (tewed Greens, or with Sauce.
Gigot de Mouton a la Mode.
Leg of Mutton a la Mode.
T ARD a Leg of Mutton through and through with
large pieces rolled in chopped fweet Herbs, and
fine Spices ; braze it in a pan of the fame bignefs, with
dices of Lard, Onions and Roots ; flop the fteam very
clofe ; when done, add a glafs of white Wine, and fift
the Sauce, to ferve with it.
Gigot de Mouton a la Gafcogne, ou a la Gar one.
Leg of Mutton a la Gafcogne, or a la Garone.
T T is larded with fcalded Garlick, and Anchovies ;
and then roalled.
Gigot de Mouton I'ltalienne.
Leg of Mutton, Italian Fafhion.
T T is larded and brazed ; and ferved with a Sauce
a Fltdienm. See Sauces.
Gigot de Mouton a PEfpagnole.
Leg of Mutton, Spanifh Fafhion.
T> O N E it all to the end, then lard it through and
through with large pieces, feafoned with Salt and
fine Spices; put it into a brazing-pan with about a. dozen
middling Onions, and a pint of white Wine ; cover it
with paper, and put it in the oven ; when half done,
turn it, and put half a dozen large ihort Saufages in
the pan ; finifh it by baking ; turn it over in the diih,
and garniih with the Onions ; fkim and fift the Sauce,
fqueeze two China Oranges therein, and ferve it up.
144 ^ e PROFESSED COOK.
Morfadflles de Mouton.
Mutton Mortadelles.
JLJORTADELLES are a kind of large Saufages,
prepared with any fort of Meat, and take their
name from the kind of Meat ufed; they are fometimes
fmoaked as the German Saufhges, or made after this
manner, viz. Bone a Leg of Mutton thoroughly, and
mince above half of the Meat cut from the rnfide,
with a few ilices of frefh Ham, Mufhrooms, Truffles,
Gerkins, a few cloves of Garlick or Shallots, (firft
boiled about a quarter of an hour, then? chopped ali
together) fcraped Lard, Pepper and Salt, with a few-
Yolks of Eggs to mix the ingredients ; fluff this inte-
rne remaining part of the Leg, giving it the form of
a large Saufage ; tie it faft in a roller, and braze it in
a pan about its own bignefs, with a little Broth, a few
glaffes of Brandy, a bottle of white Wine, a faggot
of fweet Herbs, a few Cloves, Whole Pepper, Thyme,
Laurel, Bazil, and Roots ; Jet it cool on the braze,
and ferve it upon a napkin.
G'tgot de Mouton en Venalfon.
Leg of Mutton as Venifon.
T ARD it with fine Lard, make a Marinate with hal'f
a pint of Vinegar, a pint of red Wine, Pepper and
Salt, Thyme, Laurel, Cloves, Nutmegs, pounded
Coriander, and a few flices of peeled Lemon, and
Onions ; warm all together, foak the Mutton in it
about twelve hours, then roaft it ; ferve with a Sauce
Poivrade in a boat : See Sauces.
Gigot dc Mouton a la Servante.
Leg of Mutton, in the plain Way.
J^EG of Mutton plain boiled, and ferved with Caper
Sauce, or ftewed Turnips, &c.
PROFESSED COOK.
Gigot de Mouton a la Modem*
Leg of Mutton, in the Modena Fafhion.
"DONE a Leg of Mutton all to fhe end, which you
leave very iliort ; boil it till three parts done in
Water or Broth ; then take it out, and cut the upper
part croffways, into which fluff fweet Herbs chopped,
feafoned with Pepper and Salt, and a few Spices, mixed
with Butter and Bread Crumbs ; then put it into a
ilew-pan, with a few fpoonfuls of the Broth, and a
glafs of white Wine ; iinifh it, and add the Juice of
a Seville Orange to the Sauce.
Gigot de Mouton au Mditaire.
Leg of Mutton, Military Faihion.
'IP HIS is in the nature of a la Mode Beef, being cut
in pieces, larded with large Lardons, and feafoned
with proper Spices to preferve it for fome time, as
Military Gentlemen frequently carry it from place to
place ; which I prefume is the reafon of its being
called au Mllltaire.
Gigot de Mouton aux Legumes.
Leg of Mutton with Roots or Greens.
DLAIN boiled and ferved with all forts of Roots,
either ftewed, or boiled with the meat.
Gigot de Mouton au Bacha.
Leg of Mutton, Turkifh Faihion.
^pAKE up the Skin to the end, and lard the Meat
all over with fcalded Celery, Taragon, a few An-
chovies, pickled Cucumbers, Lard and Ham, feafoned
with 2, few Spices ; fallen the Skin over, marinate the
Leg in a little Oil, and paper it over to roafl ; ferve
With a Sauce Piquante, as you will find in Sauce articles.
L Gigot
146 < Tbe PROFESSED CooK.
Gigot de Mouton a la St. Geran.
Leg of Mutton a la St.Geran,from the Inventor's Name.
"DONE a Leg of Mutton, without cutting the Skin,
quite to the ftump, which muft be cut fhort ; chop
the Meat, and make a Stuffing of it, with a few flices
of Ham, Suet, Mulhrooms, Parfley, Cibol, and a
triffle of Garlick; mix all together, with a few raw
Yolks of Eggs, two fpoonfuls of Brandy, a good
quantity of Lard cut in dice, Pepper, Salt, and
pounded Spices ; fluff this Farce into the Skin, and few
it up as to appear whole, and in its proper form ; boil
it in Broth with half a pint of white Wine, a faggot of
Parfley, one clove of Garlick, a few Cibols, three or
four Cloves, Thyme, Laurel, and Bazil ; ferve with
what Sauce you think proper. It is alfo ferved cold,
either whole or fliced ; and in that cafe let it cool in
the Braze. You may alfo garnifh like a cake with any
forts of Colours, according to fancy or tafte. A Leg
of Mutton is alfo larded through and through, brazed,
and ferved cold with all forts of Sallading ; and is then
called en Salade.
Gigot de Mouton a la Madeleine.
Leg of Mutton, Madeleine Sauce.
"D R A Z K a Leg of Mutton till thoroughly done ;
when half cold, put it on the Table-difh, and
prepare a Batter with fome good Cullis and Butter, two
Yolks of Eggs, a few Capers, Anchovies, chopped
Parfley, Shallots, Pepper and Salt; bafte the Leg
with half of this preparation, then ftrew it with a good
deal of Bread Crumbs ; bafte it again, and fprinkle it
with more Crumbs, then pour a fufficiency of melted
Butter all over to foak the Bread Crumbs ; put it into
the oven to take colour, and let it be hot enough to
form a kind of a cruft ; ferve with the Sauce as above,
which you will find in the Sauce articles.
Du
PROFESSED COOK. 147
Du C C H N.
Of HOGS and PIGS.
De la Connolffance & Dijjeflion du Cochon*
How to chufe Hogs Meatj and to cut it up.
OOG's Meat ought to hard and of a fine blooming
colour, without any bad fmell occafioned by heat;
that which is foft and of a pale red is not good ; nei-
ther is it wholefome when Imall white fpots appear in
the fleih. Pigs of fix or eight months old, are fit for
pickled Pork, or to roaft ; thofe of a year or fifteen
months, are better to make Bacon : Sucking Pigs
fhould be about three weeks old, and are to be taken
from the fuck for ule. All the meat employed for
Saufages or Puddings, ought to be ufed direftly, the
Guts particularly, as by keeping they apt to heat, and
to burft. The Diflcdlion of the Urne is to be cut
dole to the Ears quite through ; the Neck ferves for
Haflets ; and the Ham is always cut intd thin flices
for eating, mixing fat and lean. The Wild Boar is cut
the fame way as the Hog, and the Marcajjln (or Sucking
Wild Boar) is drefled the fame as the Sucking Pig.
I lhall pafs over any further directions ; as every
country has different ways of cutting up all forts of
animals. A little attention to the practice will be of
more fervice than all the theory that . can be given ;
and found very ufeful, more particularly in the country.
Cochon de Lait Roth
Sucking Pig roafted.
OTICK the Pig in the throat, as deep as the heart,
that it may bleed well and die the fooner, as it
makes it eafier to fcald ; when the water is pretty warm,
put the Pig in it, holding it by the hind legs; when you
L 2 find
148 *Tbe PROFESSED COOK.
find the briftles coming off the tail by rubbing, take
it out and rub it with a little Rofm, then hard with
the hand ; when it is well fcalded walh it clean, and cut
it open while warm ; take all out except the Kidnies,
trufs it with three fkewers, one in the hind Leg, one
in the fore, and one in the middle ; put into it a fag-
got of Pariley, Shallots, Thyme, Laurel, with Pepper
and Salt, and wipe it very dry before fpitting : cut 1
the Skin a little near the Neck, and alfo near the
Rump, to hinder it from breaking in roafting ; when
it begins to be warm, rub it all over pretty often with
Oil, which will make the Skin very crifp ; take out
the faggot when you ferve it up. The Englilh method
of fluffing it is with Sage and Onions, Pepper and Salt.
Cochon de Lalt en Galantine.
Sucking Pig coloured.
A FTER having fcalded the Pig as the former, cut
-off the Head an4 Feet, and bone it without cut-
ting the Skin ; cut fome of the Flelh to chop with
Beef "Suet, Bread Crumbs, Cream, Salt, fine Spices,
five or fix Yolks of Eggs, Pariley, Mufhrooms, Ham,
Bacon, fome of the Pig's Flelh, Truffles, and Pifta-
chio Nuts, all chopped together, and well mixed with
a few fweet Almonds and hard Yolks of Eggs ; lay a
down of the Forced-meat, then thin llices of Ham,
and flices of Pig's Flelh, and fo continue till all is
ufed^; roll it up in the Skin, and tie it very tight in a
ftamine or roller, with fiices of Lard round it ; boil
it in Broth, a pint of white Wine, a faggot of fweet
Herbs, two or three Cloves, Thyme, and a Bay-Leaf;
boil on a flow fire, and let it cool in the Braze ; ferve
it cold, either whole or fliced.
Cocbon
*fhe PROFESSED COOK. 149
Cochon de Lalt au Maine Blanc.
Sucking Pig, White Monks Fafhion.
DONE the Pig thoroughly, except the head and feet,
taking care not to cut the Ikin : Make a Farce (viz.
^j
forced-meat) with Fillet of Veal, Beef Suet, Bread
orumbs and Cream, chopped Parfley, Shallots, Mufh-
ooms, Salt, and fine Spices, mixed with fix yolks of
/aw Eggs; cut Ham and Bacon into dice to mix with
he Farce ; fluff the Pig with this as if it was whole,
bind it well, cover the back with thin flices of Lard,
and tie it in a Napkin to boil in Broth and a pint of white
Wine, a faggot of Parfley, green Shallots, one clove of
Carlick, two of Spices, Thyme and Laurel, fliced
Onions, Carrots and other Roots, Pepper and Salt :
When done, if you propofe to ferve it hot, \vipe it
clean, and ferve w r ith what Sauce you pleafe ; if cold,
let it cool in the Braze, take off the Napkin and Lard,
ifcrape the fat gently, and ferve upon a Napkin with
.green Parfley round it.
Cochon dc Lalt au Pere Douillet*
i
Sucking Pig in Jelly.
,'TTRUSS a Pig as for roafling, and put it into a Brazing-
pan much of its own length, with flices of Veal
and Beef, four CalPs Feet cut in pieces, a fmall
Knuckle of 'Veal, a little Ham, a large faggot of
', Parfley, Shallots, two cloves of Garlick, a Bay
Leaf, Thyme, four Cloves, a bit of Nutmeg, whole
'Pepper, and a little Salt; cover it over with flices
of Lard, and boil it with a bottle of white Wine,
and twice as much Broth; let it boil for about 'an hour,
keeping the pan well flopped ; take care it does not
boil fo faft as to crack it : When done, take it out
gently, and put all the reft in a fmaller pan to fimmer;
clean the Brazing-pan, and garnifh the bottom with
fine green Parfley and Craw-fifh, laid in a pretty
L 3 manner
150 I'he PROFESSED COOK.
manner, then place the Pig upon this, back undermoft;
fift the Broth, fkim it well, and add ilices of peeled
Lemon, the whites of eight Eggs beat up with the
fhells, and boil it till it is quite clear, and ftrong
enough for a Jelly; ftrain it in a Napkin, and pour it
upon the Pig, fo as to cover it quite over: When ready
to ufe it, dip the Brazing-pan in warm water, and turn
it over upon a napkin.
N. B t Pere Dcuiilet, means tender or delicate.
Roulades de Cochon de Lait,
Sucking Pig rolled.
the head and feet off; then cut the Pig in quar-
ters, bone it quite, and put upon each quarter a*
Farce made of rafped Lard and Bread Crumbs, three
yolks of Eggs, chopped Parfley, Shallots, Mufhrooms,
Pepper and Salt ; roll them round, tie them with Pack-
thread, and braze in Broth and a little white Wine ;(;
When done, Ikim and fift the Sauce ; add a little
Cullis and a Lemon Squeeze, when ready to ferve.
Cochon de Lait a la Bechamel.
Sucking Pig a la Bechamel.
'TPAKE the remainder of a roafted Pig, cut it into
fmall Pieces, and drefs it with Sauce Bechamel, f which
you will find in the Sauce Articles.) You may alfo ferve
it as a Blanquette, made with Bulter, chopped Mufh-
rooms, a faggot of Parfley, Thyme, Shallots, two
Cloves, and half a Bay Leaf; fimmer it fome time,,
then add a fpoonful of Flour, Broth, Pepper nnd Salt j;
reduce the Sauce and take out the faggot ; then put i
the Fillets making a Liaifon with two yolks of Eggs,
and a little Cream : Serve without boiling.
PaupietteS
*fbe PROFESSED COOK. 151
Paupkttes de Cockon de Lalt.
Olives of Sucking Pig.
well boned as the former for Roulades, take
part of the ilelh and chop it with Suet, Bread
Crumbs, and Cream ; pound all together, and add a
fpoonfud of Brandy, chopped Parlley and Shallots,
Mufhrooms, Pepper and Salt, mixed with fix yolks of
Eggs ; roll this Farce in the fkin, cut into fmall pieces,
and braze it in Broth and a glafs of white Wine, withi
a few ilices of peeled Lemon : Serve with what Sauce
you think proper.
CocJ:on dz Lait en T'nnbak*
Sucking Pig in Mukl,
off the head and feet, and bone the reft ; take
out all the meat without cutting the ikin, and chop
it with Truffies, Ham, and Bacon; marinate this toge-
ther in Oil, Pepper and Salt, Parlley and Shallots,
finely chopped ; put the ikin in a fmall Stew-pan, and
put. the Farce into it with all the feafbning, fatten the
fkin round, and cover it over with ilices of Lard; boil
it in Broth, with a pint of white Wine,. Ilices of Onions
and Roots, a faggot of Parfley ,, Shallots, one Clove of
Garlick, three of Spices, Thyme and Laurel : When
done, ferve with Sauce EJpagnale, which you will find in
the Sauce Articles. If you would have it for a cold
Dilh, feafon it a little more, and let it cool in the
Braz.e to ferve upon a Napkin. This dim takes its
name from the Brazing-pan, being made in the form of
a Kettle Drum ; alfo from fmall Moulds, made in the
fame form, and bearing the fame Name.
Hure de CocJoon en Sanglier*
Hog's Head as Wild Boar.
PUT the Head clofe to the Shoulder, bone the neck
part, cut off the chops, part the flem of the noie
as far as the eyes, cut the bone off, and lard the infide
with
1 52 The PROFESSED COOK.
with Bacon, feafoned with Pepper and Salt, and fine
Spices; rub it all over with coarfe Salt, and half an
ounce of pounded Saltpetre ; put it into a Pickling-pan,
ivith half a handful of Juniper Berries, Thyme, Lau-
rel, Bafil, Cloves, half a handful of Coriander; cover
it and let it remain fo about eight days, then tie it well,
and wipe it dry; boil it with three pints of red Wine
and Water, Onions, Carrots, a large faggot of fweet
Herbs, two cloves of Garlick, fix Cloves, half a
Nutmeg, Thyme, Laurel, and two pound of Hog's
Lard; taile the braze when about half done, and add
Salt if necefTary : When it gives under the finger it is
done; let it cool in the Braze, and ferve it cold; you
jnay garnilh it with Bay Leaves, according to fancy.
Ballon de Co ebon.
Pork, in the Form of a Foot-ball.
'TpAKE a Hog's Head, cut off as the former, and
bone it thoroughly ; take mofl of the meat, leav>
ing but little upon the fkin, and chop it, feafoned with
Pepper and Salt, fine Spices, chopped Shallots and
Parfley; divide the lean meat from the Fat; chopalfo
a Tongue, with fome Ham, Truffles, and Piftachio-
nuts, and mix thefe laft together; put the fkin into a
lage round ftew-pan, lay a down of the lean meat pre-
pared, then a down of fat, then the tongue, and fo
continue intermixing until it is full : If the Head does
not furnifh fat enough, ufe freih Lard in its ftead: take
care to put a little feafoning upon every down you lay,
fatten it well, and tie it up in a cloth; boil it with a
bottle of white Wine, a large faggot of fweet Herbs,
Roots and Spices as in the Hure ; fimmer it about eight-
hours; let it cool to half in its own Braze, then give it
what form you pleafe ; lay a weight upon it, and ferve
it whole or fliced,
PROFESSED COOK.
Ufage du Sang de CocJoon & autres.
The ufe of Hog's Blood, and others.
TjOG's is preferable to Calfs and Lamb's, although
all ferve for the fame ufe: It is ufed either by it-
felf or for black Puddings, as will be explained here-
after : Poor People may ufe it with very little expence,
by boiling fliccd Onions, and mixing them with the
Blood for a fry.
Petit Sale.
Pickled Pork.
/ ~PHE beft Hogs for pickling are of about feven or
eight months old : Cut the pieces to what bignefs
you pleafe. For fifteen Pounds of meat, take a pound
of pounded Salt, rub it well all over, and lay the pie-
ces very clofe together. It will be fit for ufe in about
a week, and is very good to boil with all forts of Por-
ridge; but for this purpofe, it ihould be pretty frefh
made, as it will give a better tafte to whatever it is ufed
with.
Echime a la Poivrade.
Chine of Pork Poivrade Sauce.
O ALT it about three Days ; then roaft it, and ferve
with it Sauce Poivrade, as you will find in the Sauce
Articles. This may be underftood for Spa-re-ribs, or
any pieces with juft the tafte of fait; but a Chine, as
cut in England mould lay in fait at leaft a week, and
with caution may be kept very frefh much longer.
Le Lard t comment k Faire.
How to make Bacon for Kitchen Ufe.
TEAVE as little lean as poffible; to every ten pound
of meat, ufe a pound of pounded Salt, rubbing it
very well all over; put the pieces one upon another,
upon boards in the cellar, and a board over, with
weights
154 The PROFESSED COOK.
weights; leave it fo about a month, then hang it up to
dry : The hardeft is the beft moftly for larding. It is
not to be fmoked.
Quev.cs de Cochon de Plufieurs Faxons.
Pig's Tails of different Falhions.
"DOIL the Tails in Broth, with a clove of Garlick,
Pepper, Salt, Laurel and Thyme ; when done very
tender, ferve with what Sauce you pleafe. You may
alfo broil them with Sauce Remoulade in a Sauce Boat;
alfo with ftewed Cabbages, or any other Vegetables.
Pleds de Cochon a la St. Menehoult.
Pig's Feet brazed and broiled.
f*VLEAN the feet very well, and cut them in two;
put a thin flice of Lard between, and tie the two
pieces together; fimmer them eight hours with two
glaffes of white Wine, one of Brandy, fome Hog's
Lard, fine Spices, a faggot of Parfley, Shallots, a
clove of Garlick, two of Spices, Thyme and Laurel ;
when done, let them cool in the Braze, unite them, and
bafte with the Fat of it, and Bread Crumbs ; broil of
a fine Colour,' and ferve with or without Sauce.
Orellles & Panache de Cochon deplujieurs Faxons.
Pig's Ears of different Fafhions.
T> UB them a little every morning, for three or four
days, with Salt, a few Laurel Leaves, Thyme,
Bafil, and a few pounded Cloves ; then boil them in
water alone, or with green or dried peas ; make a Puree
of the 1 Peas, to ferve upon the ears, or ferve them
with Sauce Robert. You may alfo cut them in fillets
called en Menus droits, and ferve them broiled or fried,
either with brown Sauce, or white Fricaflee. They
are alfo often ferved with the feet, as directed in the
lafl receipt.
Boudlna
fbe PROFESSED COOK.
'55
Boudins de Cochon.
Black Puddings.
one pint of blood, put two pounds of Lard, half
a pint of Cream, Salt, and fine Spices ; boil half
a Dozen of large Onions in fat Broth, with a faggot
of Parfley, Shallots, Thyme, Laurel, Bafil, Pepper
and Salt, and half a handful of Coriander tied in a lin-
nen cloth ; when the Onions are very tender, chop
them fine, mix them with the Blood, and fill the Guts,
but not too full ; when well tied put them in boiling
water : you will know when they are done, by pricking
them with a pin, if the Fat comes out inflead of the
Blood.
Sou dins de ,Saint Germain.
St. Germain Puddings.
feveral Onions into dice, and boil them quite
tender in the quantity of Hog's Lard you propofe
to mix with the. Blood ; feafon with Salt and fine Spi-
ces, and finiih as the former.
Boudins Fins.
Fine, delicate Puddings, better than'the former.
/^HOP eight or ten Onions very fine, and put them
into a Stew-pan, with a quarter of a pound of Lard ;
Pmmer very flowly till they are quite done ; take, them
off the fire, add half a pint of Cream, a pint of Hog's
Blood, fix yolks of raw Eggs, two pound of Lard cut
in fmall dice, Salt, and fine Spices ; mix all well toge-
ther, and finiih as in the former directions.
Boudins Blancs.
White Puddings.
t>OIL a dozen of Onions in fat Broth, with a faggot
of Parfley, Chibol, two Shallots, three Cloves,
Thyme, Bafil, a little Coriander tied in a bag, Salt and
Pepper ;
1 56 The PROFESSED COOK.
Pepper ; boil them till no liquor remains, and mafh
them very fine ; boil alfo a handful of Bread Crumbs
in a pint of Milk, until it becomes of the confidence of
a foft pafte, and mix it with the Onions ; pound a
quarter of a pound of fweet Almonds, and fift them
in a ftamine with half a pint of warm Cream ; add
eight yolks of raw Eggs, half a pound of Lard, cut
in fmall dice, Breafts of roafled Poultry chopped
very fine, Salt, and fine Spices ; mix all well together,
and boil as the former. They require but a fhort time,
and ought to be pricked with a pin to hinder them from
burfting. They will be the better for being boiled in-
Milk.
Boidins Blancs Communs.
Common White Puddings.
T)OIL Onions as the preceding, according to what
quantity you pleafe; chop them very fine, and mix
them with Bread Crumbs foaked in Cream, and fifted
in a fieve ; add half a pound of Lard cut fmall, eight
raw yolks of Eggs, Salt and Spices ; mix it very well,
and boil in boiling water.
Boudins de Foyes de Merlans.
Puddings of Whitings Livers.
JJAVE about two dozen of Whitings Livers accord-
ing to their bignefs ; walh them very clean, and
cut them fmall ; give them a fry in Hog's Lard, then
let them cool ; boil a couple of fliced Onions in three
half pints of Cream, with one chopped Shallot, Par-
iley, half a Laurel Leaf, and a little Bafil, until the
Cream is reduced to half ; then fift in a fieve, and add
eight or ten yolks of Lggs, half a pound of Flee cut
into dice, and the fried Livers, with fait and fine Spi-
ces : don't fill the Guts too much for fear they Ihould
burft ; boil in boiling Water about a quarter of an
hour. When you ufe them broil them in paper cafes,
as
Tie PROFESSED COOK.
as white Puddings. This may be done with the Li-
vers of any other kind of Filh. ,
Boudins de Foyes Gras*
Fat Liver Puddings.
f TTO make eight links of Puddings, chop eight fat
Livers very fine; boil fix Onions in fat Broth, with
a faggot of Parfley, Chibol, half a clove of Garlick,
two of Spices, Thyme, Laurel, Bafil, and a little
Coriander, tied up in a Bag ; when thoroughly done,
take out the faggot, and chop the Onions very fine ;
add half a pound of Lard cut into dice, half a pint
of Cream, three .half pints of Hog's Blood, Salt, and
fine Spices ; mix all well together, put it over the
Fire, juft to warm it, flirring it continually for fear
the Blood fhould flick to the Bottom ; when it comes
to a proper confiftence, finim as all former directions.
Boudins d'Ecrevifles*
Craw-filh Puddings.
I) OIL half an Hundred of Craw-fifh for about a
Quarter of an Hour, then pick the Tails, which
you cut into fmall Dice ; pound the Shells and Spawn,
and fimmer them in Butter for about an Hour ; then
ftrain them in a Stamine, as to make Craw-fifh But-
ter; boil the Tails with the White of Fowls roailed,
and finely chopped, Bread Crumbs foaked in Cream,
eight raw Yolks of Eggs, a few Onions roafted, two
fat Livers cut fmall, half a Pound of Flee alfo cut
fmall, and the Craw-fifh Butter ; add two or three
Spoonfuls of good Cullis, Salt, and fine Spices, and
finifh as the fat Liver Puddings.
' Boudins de Faifand.
Pheafant Puddings.
\J[ INGE the Meat of a roafted Pheafant very fine,
chop the Bones fmall, and foak them about three
Hours in a Pint of Cream ; boil half a Dozen Onions
in
158 *Ihe PROFESSED COOK.
in fat Broth, with a faggot of Parfley, green Shal-
lots, one clove of Garlick, two Cloves, Thyme, Lau-
rel, Pepper and Salt ; let it boil till the Liquid is quite
reduced to a thick confidence ; chop the Onions very-
fine, and mix them with the Meat, adding Bread
Crumbs ibaked in Cream and fifted, and the Cream
wherein you foaked the . Bones ; add eight Yolks of
raw Eggs, three quarters of a pound of Lard cut
fmall, Salt, and fine Spices : When mixed well, finilh
as all the former.
Boudins de Lapins.
Rabbit Puddings.
"DO AST a good large Rabbit, or two fmall ones,
till three Parts done ; chop all the Meat very fine,
with the Liver, and foak the Bones as in the laft di-
rections ; finrfh them in the fame manner. Puddings
may be made of all forts of Poultry or Game.
Cer-velafs Fumes.
Large fmoaked Saufages.
A CCORDING to the quantity defired, chop frefh
Pork, as for common Saufages ; feafon it with fine
Spices, and ufe the largeft Guts ; fill them very full,
and hang them in the Chimney about three Days, or
more if you pleafe ; boil them in Broth, with a little
Salt, Pariley, Shallots, a Clove of Garlick, Thyme,
and Laurel ; let them boil ilowly about three Hours :
Serve them cold.
N. B. Wood Fire is beft for all fmoaked Meat, and all forts of
Cervelatf are beft that come from Germany ; they are made equally
of any kind of Meat, much in the fame manner as what the French
call Mortadelles, and what are commonly called in England Bologna
Saufages, or Meth worth.
Cervelats
PROFESSED COOK.
159
Cervelats de Plujleurs Faxons.
Smoaked Saufages of different Sorts.
T F you would have them with Truffles, obferve the
fame method as the former, only adding chopped
Truffles, firft fried in Lard, with Shallots or Onions
alfo fried ; mix all well together, and finifh as the
preceding.
SauciJJes de Cochon.
Common Pork Saufages.
HPAKE frefh Hog's Meat, (more fat than lean) chop
it well together, and feafon with Salt and fine
Spices ; do not fill the Guts too full ; broil on a flow
fire.
Saucljfes en Crepinettes.
Saufages in Cowl.
I" T is the fame fort of Meat, wrapped in Veal Cowl,
which you do to what bignefs you pleafe, and broil
ilowly. It is equally good, and takes lefs time in
doing. It may alfo be broiled or fried without being
wrapped in any thing, but only rolled out to what
length and bignefs you pleafe.
SaudJJes de Veau en Crepinettes.
Veal Saufages in Cowl.
'T'AKE of Fillet of Veal, according to what quan-
tity of Saufages you would make, and chop it
very fine ; take alfo as much Beef Marrow cut in fmall
dice, and mix it very well with the Veal, feafoning
according to tafle ; broil in Veal or Pork Cowl as the
above. Thefe may be varied to any tafte, the fame as
Pork or any others.
Savctjjts
i 60 The PROFESSED COOK.
Saucljj'es de 'Plufieurs Fafons.
Saufages of different Sorts.
^\F whatever tafte you would make your Saulages,
always have full as much, or more fat than lean
Meat. If you would give them the tafle of Gariick,
fcald it foiiie time before you chop it to mix with the
Meat. Parfley muft be managed the fame way; and
Onions muft be fried till almoft done before mixing ;
taking care that the flavour is not too ftronp; of any
of them. You may alfo ufe Truffles chopped very
fine and mixed with the Meat ; fuch as have been ufed
before for any other purpofe, either boiled, or in pies,
may ferve again for this.,
Saucijfes de Champagne*
Saufages with Champaign Wine..
f H O P lean Pork Meat rather cosrfly, cut the Fat
into dice, and feafon with Salt and fine Spices;
then add a pint of Champaign Wine, mix it well with
the Meat, and let it marinate about ten or twelve
hours ; then drain your Wine, and make your Sau-
fages as before ; hang them in the chimney for two
days, and boil as in all other directions.
S LIC , E
Timbale de Boudin.
Pudding in Moulds,
feven or eight middling Onions, and fry therfl
in Lard over a flow fire, until they are quite donej i
take them off the fire, and add chopped Shallots,
Parfley, Salt and fine Spices, eight raw Yolks of Eggs,
a pound of Lard, and three half pints of Hog's Blood;
mix all well together; garnifh the bottom of your
Mould, or Stew-pan, with thin flices of Bacon, and
upon this a bit of Cowl, as large as the Pan ; fatten it i
at top, and bake it in the oven of a middling heat ;
when
*fbe PROFESSED COOK. 161
when you judge it to be done enough, turn It over
gently upon the Difli; take 6ffthe Bacon, wipe the Fat,
and pour over it a Cullis Sauce, with Pepper and Salt.
Saucijjes d la Mariniere.
Saufages, the Sailor's Falhion.
"CRY a dozen of fmall Onions in Butter, with a fag-
got of Parfley, Shallots, a clove of Garlick, Thyme,
Laurel, Bafil, and two Cloves ; fimmer flowly until
the Onions are done; take out the faggot, add a little
Flour and a pint of red Wine ; make it boil, and put
in it what quantity of Saufages you pleafe ; reduce to
the confidence of a Sauce. A little before' ferving, fkim
the Fat clean off, add a pounded Anchovy, a few
fmall Capers, and a drop of Vinegar; garnilh the
Dilh with fried Bread.
Saucijjes d la Saint Cloud.
Saufages, Saint Cloud Fafhion.
DUT as many Saufages into a Stew-pan as you think
proper, with two glafles of white wine, and one or
two fpoonfuls of Oil ; limmer them flowly ; when
done, drain the Saufages, fkim the Fat, add a little
Cullis, and reduce to the confidence of a Sauce : Serve
upon the Saufages.
Saucijjes d la Sainte Meneboult.
Broiled Saufages.
pRY half a dozen fliced Onions in Butter ; when
done let them cool, and add two chopped Ancho-
vies, Pepper, a little pounded Annifeed, and rafped
Lard ; mix all well together to make a Farce ; boil
the Saufages about a quarter of an hour, with a glafs
of white Wine and Broth, then peel the Guts off,
and garnim them round with the Forced-meat, and tie
them up in bits of Cowl ; dip them in melted Butter,
M and
1 62 Ttoe PROFESSED COOK.
and drew them with Bread Crumbs ; put them into the
oven for about half an hour to take a good colour,
and to bake the Cowl : Serve upon a Cullis Sauce with
a Lemon Squeeze.
Sauctffcs aux Fines Herbes.
Saufages with fweet Herbs.
C* ARNISH a Stew-pan with a few flices of Fillet of
Veal and Ham, and foak them about half an
hour ; then put in your Saufages, with two cloves of
Garlick, a faggot of Parfley, green Shallots, a little,
fprig of Fennel, Thyme, Laurel, two. Cloves, chop-
ped Mufhrooms and Shallots ; add a glafs of white
Wine, and boil on a flow fire about half an hour ;
take out the Garlick and faggot, and add a little Cul-
lis -; fkim the Fat very clean, fift the Sauce in a fieve,
feafon it with Pepper and Salt, add a Lemon Squeeze,
and ferve upon the Saufages.
Sancijjes an Gratin.
Saufages au Gratin, viz. Catching to the Dim.
T5OIL fhort thick Saufages in a little white Wine,
with two Cloves, Thyme, Laurel, one Onion fliced,
and one clove of. Garlick ; when done, peel the Guts
off, and dip them in Butter mixed with Muftard, then
roll them in rafped Parmefan Cheefe ; have as many
bits of fried Bread as Saufages, and as long ; garnifh
the bottom of the Difh you intend to ferve with a little
Cullis and Bread Crumbs ; put it on afhes fire, and
mix a little Parmefan with it ; then lay in a bit of the
fried Bread and a Saufage, and fo on till you have
done ; leave it on the fire until it forms a Gratin ; co-
lour the top of the Saufages with the falamander, and
ferve upon them a good clear Cullis.
Saucijfn
163
Saucijjes en Ragout ou Puree.
Saufages as Ragout, or with any Sorts of Porridge.
p O R K and Veal Saufages may be drefled in many
different ways. Being boiled with a glafs of Wine
and Broth, and a faggot of fweet Herbs, you may
ferve them with what Sauce you think proper ; with
ftewed Turneps, Cabbages, or any other forts of Gar-
den Greens ; alfo with Peas or Lentil Porridge. You
may braze them with Truffles, putting a glafs of white
Wine into a fmall Brazing-pan, then iliced Truffles,
then Saufages, and fo on; cover it over with thin flices
of Lard, flop the Pan very clofe, and fimmer on a
very flow fire : When done, add a little Cullis and
Confommee, give it a boil to ikim the Fat, and ferve
upon the Saufages and Truffles. The laft is called a
r Eftoufade ; viz. Stifled. The fame of any other
Diihes after the fame manner.
Andouilles de Cockon.
Pork Chitterlings, or large Saufages.
A CCORDING to the length and bignefs you would
have them, cut the large Guts in proportion, and
when they are very clean, marinate them five or fix
hours in a glafs of white Wine, two cloves of Gar-
lick, Thyme, Laurel, and Bafil ; then cut frefh Pork
and fome of the Lard and Fat Guts into Fillets ;
mix all together, feafoned with a little pounded
Annifeed, Salt, and fine Spices, and fill the Guts ;
(not too full, for fear they fhould burft;) when well
tied at both ends, put them in a veflel juft of their
length, and boil them with half Water and Milk,
Salt and Pepper, a frggot of Pariley, green Shallots,
a clove of Garlick, three Spice Cloves, Thyme, Lau-
rel, Bafil, and a little of the Lard ; when done, let
them cool in their Broth, and wipe them well before
you broil them. You may alfo hang them to fmoke,
and they will keep a long time.
M 2 Andouilles
1 64 7/fo PROFESSED COOK.
Andouilles de Bceuf*
Beef Chitterlings.
'T'AKE Beef's Guts well cleaned as the former, and'
foak them in the fame manner ; cut into Fillets
Beef Palates and Tripes, both firfl boiled till three
parts doire ; alfo cut into fmall pieces, Cow's Udder
and Pickled Pork; mix alt thefe together, adding
diced Onions firft fried in Lard or Butter, three or four
raw Yolks of Eggs, Salt, and fine Spices ; then fill
the Guts, and boil them about half an hour in fat
Broth, with half a pint 'of white Wine, a faggot as
the former, Thyme, Laurel, Baiil, fliced Carrots and
Parfneps ; let them cool in their Liquor. Inftead ot
the Beef's Palates, you may ufe the Tongue.
Andouilles de Veau.
Veal Chitterlings.
OCALD a Calf's Chaudron and fome Udder about a
quarter of an hour, and then cut them into Fillets
with a pound of Pickled Pork ; mix all together, and
add a few chopped Shallots, Salt, fine Spices, three
or four fpoonfuls of good Cream, and four Yolks of
Eggs ; finilh thefe as all the former-
Andouilles de Rouen.
Chitterlings in the Rouen Fafliion.
/ T 1 AKE a Calf's or Lamb's Chaudron, and fome
JL
Pork Flee, and cut them into fmall pieces ; feafon
them with a little pounded Annifeed, Salt, and fine
Spices ; boil them in Milk and fat Broth, with a fag-
got of fweet Herbs, and a few fliced Onions ; let them
cool in the Liquor in which they are boiled.
Andouilks
PROFESSED COOK. 1 65
Andomlles a PAngloife.
Chitterling Engliih Falhion,
fliced Onions in Butter till they are half done ;
cut Calves Ears and Lambs Chaudrons, firft boiled,
into fmall bits ; cut alfo fome Pickled Pork, frefti
Lard, and Breaft of Fowl, and mix all together with
the Onions, adding a few chopped Shallots, a little
Parfley, Salt, and fine Spices ; boil them in fat Broth,
with half a pint of white Wine, Thyme, Laurel,
Bafil, Salt, and a faggot ; finim as all the former,.
Andoullles de Glbler.
Chitterlings made of Game.
''TAKE all the Flefh of a good kept Rabbit, a Calf s
Chaudron, frem Lard, and diced Onions half fried
In Lard or Butter ; mix all together, adding Salt and
fine Spices, chopped Shallots, Nutmeg, and Powder
of Bafil ; finifh them as all the reft. When you want
to ufe them, dip them in the Fat of their boiling, and
roll them in Bread Crumbs to broil.. You may make
ihe fame with any forts of Game.
Andouilks a la BccbameL
White Chitterlings.
COAK a flice of Ham over a ilow fire, about a quar-
ter of an hour, with a clove of Garlick, Parfley,
green Shallots, Thyme, a Bay Leaf, Bafil, and a bit
of Butter ; add half a pint of Milk ; reduce it, by
'boiling, to half ; then fift it in a fievc, and put to it
a handful of Bread Crumbs ; fimmer it till it becomes
quite thick : Cut a Calf's Chaudron into fmall Fillets,
with a piece of frefh Pork, and fome of the Lard ;
add fix Yolks of raw Eggs, Salt, and fine Spices ;
boil them in half Milk and Water, with a faggot,
Salt, and Pepper ; and drefs them as all others.
M 3 Andoullles
The PROFESSED COOK.
Andovllles de PoiJJbn.
Chitterlings of Fifh.
''PAKE an Eel's Skin inftead of Guts, ufe what forts
of Fifh you pleafe, and cut off all the Flefh ;
pound the Bones, and boil them in red Wine, with
two fliced Onions, a clove of Garlick, Parfley, green
Shallots, Thyme, and Laurel, until it is reduced to
half; fift it in a fieve, and mix the Fifh-meat with
it, cut in dice ; add fix or eight Yolks of raw Eggs,
Salt, and Spices ; cut the Skin of an Eel into lengths
of five or fix inches, and fill them as you do Guts ;
boil them in Broth and red Wine, with a faggot of
fvveet Herbs, Salt, and Pepper : Let them cool in
their Liquor ; and ferve them broiled.
Andomlles a la Flamande,
Chitterlings Flemifh Fafhion.
'T'AKE Chitterlings of Veal or Pork, and boil them
with Savoys cut in quarters (firft fcalded and tied)
in good Broth, with a faggot of Parfley, green Shal-
lots, a clove of Garlick, Thyme and Laurel, two
Cloves, a little Nutmeg, Pepper and Salt; when done,
drain the Chitterlings and Cabbages ; put them upon
the Difh you intend to ufe, and ferve upon them a
good Cullis Sauce, rather thick,
Andoullkttes de Veau au Parme/an.
Small Chitterlings with Parmefan Cheefe.
J H O P fome Fillet qf Veal coarfly, cut as much
Hog's Lard into dice, and mix them together ;
add chopped Parfley, green Shallots, Pepper, Salt,
and five Yolks oi" raw Eggs ; roll up this Forced-meat
in thin flices of Veal, tie them faft with packthread,
and put them into a Stew-pan with thin ilices of Ba-
con, and a glafs of white Wine ; when you judge they
are done enough, untie them, and fift the Sauce in a
fieve $
The PROFESSED COOK. 167
fieve ; add a little Cullis to make a Liaifon, and re-
duce it till it becomes pretty thick ; put half of it in
the Diih you intend to ufe, with rafped Parmefan, then
the Chitterlings upon thefe, and fome more Parmefan
over them ; and bafte them with the remainder of the
Sauce ; fimmer fome time over a ilow fire, and co-
lour the upper part with a Salamander or a Brazing-
pan cover : Serve with a ftiort Sauce.
Saucijjbns de Sangller.
A thick Ihort Saufage made of Wild Boar Meat.
ACCORDING to the quantity you would make,
take the Ingredients in the following proportion ;
to one pound of Meat add half a pound of Hog's
Lard, one ounce of Salt, and a few Spices, adding a
little Saltpetre to redden the Meat ; put all together in
a Tureen, with a little Muikado Wine ; let it marinate
about four-and-twenty hours, then fill the Guts, and
let them foak in a little Wine, with Salt, Shallots,
Thyme, and Laurel ; after foaking, hang them in the
chimney, until they are quite dry. When you ufe
them, yon may braze them about n hour ; though
moft people eat them as fmoaked, and always cold.
SauciJJbns au Brodequin.
Sanfages racktied, viz. Made fquare between Boards.
*"PAKE four fmall Boards, a foot long, and three
inches broad, by which you may form your Sau-
fages ; chop about three pounds of frefh Pork with a
great deal of fat Meat, the Fleih of a long-kept Par-
tridge, a pound of Leg of Mutton, a pound of Hog's
Lard cut in dice, a quarter of a pound of Piftachio-
Nuts, half a pound of Truffles cut in dice, five raw
Eggs, Salt, and fine Spices ; mix all well together,
and pnt them into a Cowl, which fatten between the
four Boards ; boil it with white Wine and Broth, Salt
and Pepper, a faggot of f.vcet Herbs, three Cloves,
M 4
i68 The PROFESSED COOK.
one of Garlick, green Shallots, Thyme, Laurel, and
Bafil ; let it cool in the Liquor, to eat cold.
de falre les Jambons.
The Method of making Hams.
A CCORDING to the quantity of Hams YOU have
to make, prepare a Brine, more or lefs, after this
manner ; put into a Tub all forts of fweet Herbs, fuch
as Marjoram, Winter Savory, Balm, Thyme, Laurel,
Bafil, Juniper Berries, a good deal of Salt, and Salt-
petre, with a liquid of half Lees of Wine and half
Water : Let all thefe Herbs infufe for two days, then
fqueeze them well, and fift the Brine clear ; then put
in the Hams to foak for about a fortnight; after which
time drain them, and hang them to dry. If you would
keep them long, rv:b them for fome time with Lees of
Wine and Vinegar, and ilrew them with Allies.
Jambon de Mayence.
Weflphalia Hams.
HEN they are pretty frelh, boil them to half
without foaking ; then take up the Skin, and
roll them in Paper, firft buttered ; finiih with roafting,
bailing now and then with a little Brandy. They eat
very good either hot or cold. Any kind of Hams
may be drefled the fame way.
Jambon en Gelee.
Ham in Jelly.
COAK the Ham, fo that it may be pretty frefh, and
boil it in Water, with Laurel, Thyme, and Bafil ;
when half done, put it into a Brazing-pan much of its
own bignefs, upon flices of Veal Fillet, and a Knuckle
of Veal at top ; boil it in two Bottles of white Wine
and Broth, with two Lemons flicecl and peeled, a large
faggot of Parfley, green Shallots, a clove of Garlick,
fix of Spices, Thyme, and Laurel ; reduce the Broth
until
PROFESSED COOK. 169
until it is fit to make a Jelly, fldm it well and fift it ;
let it cool, and ferve it with the Ham. This Jelly
fnould be clarified with Whites of Eggs, as moft
others are done, otherwife it will look thick and dif-
agreeable.
Jambon au NatureL
. Ham drefied the common Way.
T F long kept, foak it fome time ; if frefh, you need
not; pare.it round and underneath, taking, care no
rufty part is left ; tie it up with packthread, put it in
a Brazing-pan much of its own bignefs, with Water,
a faggot, a few Cloves, Thyme, and Laurel Leaves ;
boil on a flow fire about five hours, then add a glafs
of Brandy, and a pint of red Wine ; finifh boiling in
the fame manner. If to ferve hot, take up the Skin,
and itrew it over with Bread Crumbs, a little Parfley
finely chopped, and a few bits of Butter; give it co-
lour in the oven, or with a falamander. . If to keep
cold, it will be better to leave the Skin on.
Jambon Roti.
Roafled Ham.
DARE the Ham as for boiling; but as it ftiould be
much frefher for roafting, fo it mnft foak longer if
old; foak it four-and-twenty hours with a bottle of white
Wine, and bafte it with the Wine while roafting :
When done, you may finifh it as the former ; and
having fkimmed the Dripping with which it was bafted,
reduce it to the Confidence of a Sauce, and ferve it
with the Ham.
Jambon a la Braife.
Brazed Ham.
COAK a Ham according to your judgment in regard
to its faltnefs ; pare it as the former, and put it
into a Brazing-pan of its own bignefs, with Broth, a
large
170 'The PROFESSED COOK.
large faggot, two cloves of Garlick, fix of Spices,
four Bay Leaves, Thyme, Laurel, a few iliced Onions,
Carrots, and Parfneps, but no Salt ; when half done,
add a glafs of Brandy, and a pint of Wine ; braze it
ilowly, and when finished take up the Skin : Serve
with what ftewed Greens you think proper, or with a
relifhing Sauce.
Roties de Jambon*
Toafted Bread and Ham with Eggs.
'TPOAST bits of Bread of what bignefs youy pleafe,
fry them in Butter of a good colour ; take as many
flices of Ham, and foak them over a flow fire in Butter
till they are done, turning them often ; then lay them
upon the Bread ; put a little Cullis into the fame Stew-
pan, give it a boiling, fkim the Fat clear off, and add
a little Broth and Vinegar ; boil a moment, and ferve
upon the Toaft. The Ham is prepared the fame, if
you would ferve it with poached Eggs, or any forts
of ftewed Greens.
Filets de Pore Frais.
Frefh Pork Fillets.
*TpAKE the fmall Fillets found in the infide of the
Loins, which are called Filets Mignons, viz. Favou-
rite ; cut them into fmall bits, beat them flat with the
handle of a knife, and marinate them about an hour
in a little Oil, with chopped Pariley, green Shallots,
Mulhrooms, Pepper, and Salt; make the Herbs ilicklj
to them as much as poffible, and ftrew them over with '
IJread Crumbs ; broil them over a flow fire, and bafte
"with Oil or Butter; ferve under, a clear Sauce of Veal
Gravy, with a little Verjuice, or a Lemon Squeeze ;
or with any other Sauce.
Cotektttt
*Tbe PROFESSED COOK. 171
Cotelettes de Pore Frais.
Frefli Pork Stakes.
/^ U T a Neck of Pork which hag been kept fome
* time, and pare the Stakes properly ; you may drefs
them in the fame manner, in every refpect, as Veal
Cutlets, and in as many different ways ; ferving them
with any forts of flewed Greens or Sauces.
Lcwgues Fourees de Pore.
Porker's Tongues fluffed.
'"p AKE what quantity of Tongues you think pro-
per, cut the Roots off, and fcald them juft
enough to peel ; then fait them with common Salt
and Saltpetre, and put them clofe in a Pan with,
chopped Pariley, Shallots, Thyme, Laurel, Bafil,
Coriander, Juniper Berries, a fmall quantity of each ;
Jay a weight upon them to prefs them tight, cover
the Salting-pan clofe, and let them remain in a cool
place for about ten days ; then take the Tongues out of
the Seafoning, fluff them into Hog's Guts or Beef's,
tie them up clofe, and hang them in the chimney
to dry : When you want to ufe them, boil them in
half Water and Wine, with a faggot of fweet Herbs,
a few Cloves, and fliced Onions : Let them cool in
their Liquor.
N. B. The Coal Fire will not give that flavour to any of thofe
dried Saufages or Cervelats, &c. &c. as thofe have which are im-
ported from Germany or Italy ; but whoever would make a trial
here in any out-houfe with Saw-duft and fweet Herbs dried, will
come very near to them, The Juniper-tree is much ufed abroad
for this purpofe,
172 fhe PROFESSED COOK.
De VA I G N E A U.
Of LAMB.
T AMB in England is good in all feafons, arid of great
refource in Cookery, as every part of it may be
ufed in many different ways, where variety' of difhes
are required. It ought to be fat and very white. The
Fore-quarter is of more ufe than the Hind one in the
number of difties.
Tele d'Aigneau a la Plucke *uerte.
Lamb's Head with a pale Green Sauce.
f'UT the Chops of one or two Lamb's Heads to the
Eyes ; fcald them in hot Water, and give them a
boil in a fecond ; then put them into a Stew-pan upon
thin flices of Lard, a little Broth and white Wine, a
faggot of fweet Herbs, a clove of Garlick, Salt, and
whole Pepper ; when boiled enough, lift the Broth,
and reduce it to the confiftence of a Sauce, adding a
little Butter rolled in Flour, and a middling quantity
of Parfley chopped fine : Make a Liaifon, and ferve
upon the Heads.
Tete (TAigneau a la * Mordienne*
Lamb's Head, a la Mordienne.
TpREPARE one or two Lamb's Heads as the preced-
ing ; fcald them well, then put them into a Stew-
pan much of their own bigncfs, upon thin flices of
JLard, with half a Lemon, fliced and peeled, and Broth ;
fimmer on a flow fire, and make a Sauce after this
manner : Simmer a flice of Ham, with two fpoonfuls
of Oil, a faggot of Parfley, green Shallots, one clove
of Garlick, a little Bafil, two Cloves, chopped Mufh-
* The Name of the Inventor,
rooms,
tte PROFESSED COOK. 173
rooms, Confommee, and a glafs of white Wine ; re-
duce to the confiftence of a Sauce; take out the
faggot, fift and fkim the Sauce, and ferve upon the
Head.
fete d'Aigmau de plujleurs Faxons.,
Lamb's Head in different Manners.
A LWAY S fcald the Heads very clean firft ; then
boil them in Broth, with Verjuice-Grapes, if in
feafon, or Lemon Slices, Salt, and Pepper, a faggot
of fweet Herbs, two Cloves, Thyme, and Laurel ;
when done, open the Brains, and ferve with a Sauce
made with one or two fpoonfuls of Verjuice, or . Le-
mon in proportion, a little Cullis, chopped Parfley, a
bit of Butter and Flour, Pepper and Salt, and a little
Nutmeg : Make a Liaifon and ferve upon the Heads.
You may alfo ferve them with a Spanilh or Italian
Sauce, Truffles, or Mulhrooms ; (which you will find
in Sauce Articles) or with any other you think proper.
fete (TAlgneau au Pontife.
Lamb's Head, Pontiff Sauce.
/^ H O P fome Mnfhrooms, and cut fome fat Livers
into dice ; put thefe into a Stew-pan with a little
Cullis, a glafs of white Wine, a faggot of fweec
Herbs, one chopped Shallot, a very little Bafil, Pep-
per and Salt, and a bit of Butter ; when this is done,
take one or two Heads three parts boiled; cut the
Tongues into dice, which mix with the Sauce ; take
out the Brains, and inflead thereof, put in the before-
mentioned Ragout, which you cover over with the
Brains ; flam the Heads, and bafle them over with a
little of the Sauce, Bread Crumbs, and melted Butter ;
give them colour in the oven, or with a falamander,
and ferve under them a Sauce av Pontife, which you
will find in Sauce Articles.
The PROFESSED COOK.
fete d'A'tgneau a la Conde.
Lamb's Head Conde Fafhion.
T>RAZE one or two Heads in a white Braze, and
ferve with a Sauce made with Verjuice, two Yolks
of Eggs, fcalded Parfley chopped, coarfe Pepper, a
pat of Butter, 'a little Cullis, Salt, and Nutmeg ; make
a Liaifon without boiling, and ferve upon the Brains.
I/fit d'A'igneau de plujieurs Fa$ons.
Lamb's Head, with all its Appurtenances, in
different Manners.
T SSU is the Head, Heart, Liver, and Chitterling,
which muft be all very well fcalded in boiling Wa-
ter feveral times ; then boiled all together in Broth or
Water, with a few dices of Lard, Pepper, and Salt,
a faggot of fweet Herbs, one clove of Garlick, and
two of Spices ; you may alfo add bits of Pickled
Pork : When done, put the Head in the middle, and
all the reft round, cut into pieces, with the Pickled
Pork ; ferve with what Sauce you pleafe. You may
alfo ferve this in a plain way, with only fharp Sauce
in a boat, made with a few chopped Shallots, diced
Onions, Pepper and Salt, a little Broth, and white
Vinegar ; infufe this about an hour or two ; warm it,
and fift it. It may alfo be dreffed as a Chicken
Fricaffee.
Epauk d* Aigneau a la Daupkme.
Shoulder of Lamb Dauphin Fafhion.
T>ONE one or two Shoulders of Lamb, all to the
Handle-bone ; chop fome Truffles or Mufhrooms,
and fat Livers, which mix together with fcraped Lard,
Pepper and Salt, Parfley, Shallots, and two Yolks of
Eggs ; roll this Farce in the Shoulders, and braze
them in a Pan much of their own bignefs, with a little
Broth, a few dices of Lard, a glafs of Wine, a fag-
got
I
The PROFESSED COOK. 175-
got of fweet Herb's, Pepper and Salt ; when done,
ferve upon Hewed Spinach, or any other forts of
Garden Greens.
Epauk d'Algneau a la Voifme.
Shoulder of Lamb Neighbour Falhion.
pREPARE one or two Shoulders of Lamb as the
former, fill them with Forced -meat of roafted
Fowls, Bread Crumbs foaked in Cream, Calf's Udder,
Pepper and Salt, chopped Parfley, Chibol, (or green
Shallots, which are much the fame) mixed with Yolks
of Eggs ; roll them round and Fatten them very well,
to hinder the Farce from getting out ; lard all the up-
per parts with middling larding bits, and boil them in
good Broth with a faggot; when done, fift^the Sauce
in a lawn fieve, and reduce it to a Glaze, to put over
the upper part with a light brulh : Serve with what
Sauce you pleafe.
Quartter d'Aigneau en Crepine.
Quarter of Lamb in Cowl.
"DONE a Fore-quarter of Lamb without cutting the
Skin, and make a Farce after this manner : Cut
three middling Onions into dice, and fry them in
Lard ; when almoft done, add a few chopped Shallots,
Powder of Bafil, Parfley, Salt, and fine Spices a fmall
quantity, four Yolks of Eggs, two fpoonfuls of Cream,
and half a pint of Lamb's Blood ; fimmer over the
fire without boiling until it becomes pretty thick ; put
this preparation into the Lamb, roll it up in Cowl,
and roaft it, bailing with Butter, or a thin Batter and
Bread Crumbs ; give it colour in the oven, and ferve
under it a Sauce an Canard, which you will find in
Sauce Articles.
176 The PROFESSED COOK;
%
Rot de Elf d'Algneau au Monarque.
(For Rot de Elf d'Aigneau, fee the Explanation in the
Direction for Mutton.)
T T is to be cut the fame way, although unufual in
England ; I (hall follow the Author's direction as
near as poffible, as it may be done in all families,
though at prefent confined to few.
Cut Truffles, Pickled Pork, and fat Livers into
flices, adding fliced Onions, and Fillets of Anchovies,
feafoned with Pepper, Salt, and Nutmeg ; take up
the Skin of the Lamb cleanly ; fcarify the Flefh under
in feveral places, and put the firfl preparation into it
properly diversified, and then cover it all over with a
Farce made of fix hard Yolks of Eggs, chopped
Shallots, Parfley, and fcraped Lard ; draw the Skin
over, and fatten it well ; boil it in Broth, with a fag-
got of fweet Herbs, a few Shallots, a clove of Gar-
lick, two or three of Spices, Pepper and Salt, with a
bottle of white Wine, and a few flices of Bacon :
When done, take out the Lard and faggot, ice the
upper part with a Glaze made of Veal Culiis, fuch as
for Fricandeaux, and fift part of the Sauce ; add a
little Culiis to make a Liaiibn ; reduce it pretty thick,
and ferve under the Meat.
Quartie? d'Aigneau aux Fines Herbes. '
Quarter of Lamb with fweet Herbs.
T) OLL a bit of Butter in Flour, and boil it a mo-
ment with a few Bread Crumbs, chopped Parfley,
Shallots, a little green Thyme, Salt and Pepper, a
glafs of white Wine, and Broth in proportion ; the
Lamb being roafted, take up the Shoulder, and pour
this Sauce between, in the fame manner as many
people do with Seville Oranges, and Pepper and Salt.
*The PROFESSED COOK. 177
Quartier d'Aigneau a la Reine. ,
Quarter of Lamb with white Sauce,
a Fore-quarter of Lamb, roaft the Shoulder,
and cut the Neck and Breaft into Cutlets, which
ard with Truffles, and give a few turns in a Stew-pan
with good frelh Lard, chopped Shallots, Pepper and
Salt ; garnilh them with Bread Crumbs, and broil
flowly, balling now and then with Lard or Butter :
Make a Sauce a la Reine ; mince the Shoulder and mix
it with the Sauce, polir it into the I)ifh, and place the
Cutlets upon it, or round it, as you pleafe.
Quartler d'Aig'/ican en SauciJJbns*
Quarter of Lamb as thick Saufages or Chitterlings*
"DONE a Leg of Lamb, and cut above half the Meat
out, which fimmer in Butter a little while ; mince
it with Calf's Udder, fcraped Lard, Bread Crumbs
foaked in Cream, chopped Parfley, green Shallots, a
few Truffles, or Mulhrooms, Salt, and fine Spices ;
put this Farce into the remainder of the Leg, and roll
it up like a ftiort thick Saufage ; tie it up in a Linen
Cloth very tight ; boil it in Broth, with half a pint of
white Wine, a faggot> and a few Onions and Carrots
fliced : When 'done, ferve with what Sauce you pleafe,
or with any lorts of ftewed Greens, or green Peas.,
Afparagus, &c.
Carre d'Aigneau a la Belle-vue.
Neck of Lamb, well -looking, agreeable, from
the Sauce.
DARE two Necks of Lamb handfomely, fcarify the
Fillets, and fill them up with chopped Truffles,
pickled Cucumbers, bits of Carrots, Beet-roots, &c.
feafoned with Pepper and Salt, fine Spices, and a
little Powder of Bafil ; prefs the Ribs of the Necks
clofe to each other, and cover them over with ilices of
N Fillet
^s
178 Ihe PROFESSED COOK.
Fillet of Veal ; tie them up in a fine Linen Cloth, and
put them into a Brazing-pan much of their own bignefs,
with a little Cullis, a glals of white Wine, a faggot,
green Shallots, and half a clove of Garlick; fimmer
over a very flow fire about four or five hours ; then
take off the Cloth and Veal, fkim and fift the Sauce,
reduce it to a good confidence to ferve upon the Meat.
You may add a Lemon Squeeze, if the Wine does not
make it reliihing enough ; or ferve with the Sauce,
a la Belle-vile. See Sauces.
Cotelettes d'Aigneau a la * Provenfale.
Lamb Stakes, Provence Fafhion.
f^ U T a Neck or Loin of Lamb into Stakes, pare
them, and marinate them in good Oil, Powder of
Bafil, chopped Muihrooms, Parfley, Chibol, Pepper
and Salt ; then roll them in Bread Crumbs, to broil
of a fine colour : Serve upon a Sauce made after the
following manner : Put a glafs of white Wine into a
Saucepan, with as much good Cullis, a bit of Butter
rolled in Flour, a few fine Crumbs of Bread, chopped
Shallots, Parfley, Chibol, Pepper and Salt ; reduce it
to a Sauce confidence, and when ready to ferve, add
a few bits' of Orange, and a reliihing quantity of the
Juice.
* See different Difhes under this Appellation.
Cotelettes d 1 A'igneau en ElgArure.
Lamb Stakes diverfified.
pREPARE the Stakes as the laft, and the longer they
have been kept the better ; marinate half of them
in melted Lard, chopped Parfley, Chibol, Pepper and
Salt, and roll thefe in Bread Crumbs; the other Stakes
muft only be dipped in melted Lard ; broil them to-
gether, and ferve them intermixed, with what Sauce
you pleafe in a Boat. Thefe Stakes are alfo ferved
with
PROFESSED COOK. 179
with the Shoulder, firft roafted, and then minced, be-
ing aififted by a Sauce prepared with a few bits of
Ham, a middling quantity of Butter, chopped Parfley,
a couple of Shallots, two Cloves, and one Laurel
Leaf; let thefe catch a little on the fire, then add a
proper quantity of good Cullis and Broth, Pepper and
Salt ; boil flowly, and reduce the Liquid pretty much,
then add about half a pint of Cream ; boil a moment
to thicken it, and fift it through a iieve ; put the
minced Meat to warm together without boiling: Serve
that in the middle of the Dial, and place the Stakes
round, intermixed with fried Bread.
Queues tf Aigneau au SolelL
Lamb's Rumps fried, (au Soleil) viz. of a bright Colour.
"DOI L the Rumps in Broth, with a glafs of Wine,
Pepper and Salt, a faggot of fweet Herbs, green
Shallots, three Cloves, Thyme, and Laurel ; when
done, let them drain, and make a light Batter, with
Flour, a fpoonful of Oil, Salt, and white Wine ; fry
them of a good Colour, and ferve with fried Parfley.
You may alfo ferve them with any Sauce you pleafe ;
when brazed in the above manner, a reliihing Sauce
is beft.
Du Chevreau ou Cabrit.
Of Kid.
IT ID is good eating when it is but three or four
months old, becaufe then its Flefti is delicate and
tender; but it is not ufed after it has done lucking.
To be good, it ought to be fat and white. It is drefled
in the fame manner as Lamb.
N 2
1 8o foe PROFESSED COOK.
Des GroJJes Entrees, en Terrine P autres.
Of large, Firft-courfe Difhes, Tureens,
and others.
Ouilk de diffcrentes
Olio, or Tureen in different Manners.
"DOIL in a Broth-pot, a Fowl, a Partridge, a fmall
Leg of Mutton, five on fix pounds of large flices
of Beef, and a Knuckle of Veal ; foak all thefe together
without Broth for fome time, turning the Meat to
give it a brown colour as for Gravies ; then add fmall
Broth or boiling Water, and let it boil flowly about
fix or feven hours ; when it has boiled about an hour,
add all forts of Roots, as done in Soup Broth, and a
Minionette, as directed in Meagre Broth (pag. 12.) This
Broth ought to be of a fine brown clear colour. It
ferves for all forts of Tureens, which are only diilin-
guifhed by the different forts of Roots or Greens with
which they are ferved ; and alfo for Craw-fiih, or
Rice. Simmer Crufls or toafted Bread a long while
\vith fome of this Broth, then put it into the Tureen,
and garnifh it with any forts of Garden Stuff. All
kinds of Soups may be ferved in Tureens, with or
without Meat.
Garbure.
A Tureen with different Sorts of Meat.
r pAKE a good bit of Ham, flices of Lard and Beef,
with two Legs of a Goofe ; let the Meat catch a
little, until it has taken colour; then add Brorh, three
or four Onions, Carrots, Celery, and a green Cabbage,
firit fcalded in boiling Water ; boil it on a flow fire till
the Meat is done ; garnifli the bottom of your Difh
with
The PROFESSED COOK. iSi
\vith flices of Bread, and foak" it with fome of the
faid Broth until it catches ; put upon it the Ham and
the Legs of the Goofe ; add Broth fufficient only to
keep it of a thick fubftance.
err me a la Flamande.
Tureen Flemifh Falhion.
CCALD half a dozen of Turkey Pinions, four Sheeps
Rumps, and half a pound or more of Pickled
Pork ; then tie up each fort together : Scald alfo a
good Savoy cut in quarters and tied ; put all together
into a Pan with good Broth, a faggot of fweet Herbs,
Parfley, green Shallots, three Cloves, Pepper and
Salt ; boil (lowly ; when done, drain the Meat, put it.
in the Tureen, and ferve a good Cullis Sauce with it,
c Terrine a I'Angloife.
Tureen Englifh Fafhion.
VfAKE a good Lentil Cullis, as dire&ed in Cullis
Articles, and boil a quarter of a pound of Rice
in good Broth ; take Sheeps or Beeves Rumps, and
bits of Pickled Pork, well brazed and cut in pieces,
with two or three Pigeons cut in quarters ; put in the
bottom of your Tureen fome of the Rice, then part
of the Meat, then Lentil Cullis, and fo continue; the
lall to be Lentils ; fry fome Bread Crumbs, and gar-
nifh .the Top therewith ; put it into a foaking oven
for half an hour. You may ufe any forts of brazed
Meat in the fame manner.
Terri/te de ce que Ton veut.
Tureen of what you pleafe.
'T'AKE any forts of Butcher's Meat, fuch as Tongues,
Beeves Rumps, Brifket, Sheeps Rumps, or pieces
of Neck and Leg ; braze all thefe with flices of Lard,
a faggot of fweet Herbs, one clove of Garlick, three
of Spices, Thyme, Laurel, Pepper and Salt, and a
N little
1 8 2 The PROFESSED COOK.
little Broth ; When the Meat is done, wipe the Fat
off, drefs it in the Tureen with what Ragout you
pleafe, or Cullis Sauce, or any other: If you would
ufe the Broth of the Meat, take care not to put in
too much Salt ; Ikim the Fat, fift it, and add a
little Cullis.
Terrine de SecaJJes.
Tureen of Woodcocks.
f^ ARNISH a Stew-pan with flices of Fillet of Veal,
and Ham ; trufs the Woodcocks whole, and give
them a few turns in Butter, then put them along with
the Veal and Ham, covered over with thin flices of
Bacon ; add Broth, half a pint of white Wine, Pep-
per and Salt, two Onions and other Roots diced, and
a faggot of fweet Herbs ; when done, put them in
the Tureen, free from Fat : Serve upon them a good
Ragout of Sweet-breads, fat Livers, Mufhrooms, &c.
&c. which you will find in the Ragout Articles.
I'errlne de Perdnx.
Tureen of Partridges.
A Partridge Tureen may be differently prepared ; as
with Cabbages, Lentil Cullis, or Sweet-bread Ra-
gout like the laft. Take what quantity of Partridges
you pleafe, trufs them as for boiling, and lard the
Breafts of fome to pleafe different taftes : If you would
drefs the Difh with Cabbages, cut a large one into
quarters, fcald it firft, then put it to boil with the
Partridges, or rather to flew, with about half a pound
of Pickled Pork, Broth, a faggot, Pepper, a little
Salt, according as the Pork will admit, and two or
three Cloves ; when done, drain the Partridges and
Cabbage; put the Birds into the Tureen, the Cabbage
round or between, and the Pickled Pork upon them :
Serve with a good Veal Cullis Sauce. If you would
' have
have it with Lentil Cullis, you wiH find the way to
make it in the Cullis Articles.
Terrlnes de Queues de Mouton, & Ailerons, au Coulis &
Ragout de A far on.
Tureen of Sheeps Rumps and Poultry-Pinions, with
Chefnut Cullis arid Ragout.
CCALD fix Sheeps Rumps, and as many Pinions as
you pleafe ; put the Rumps into a final! Pan upon
a few dices of Bacon, with a faggot, half a clove of
Garlick, two of Spices, a little Thyme and Bafil, half
a Bay Leaf, a little Broth, a glafs of white Wine, a
little Salt and Pepper, a flice of Ham, and a few
whole Mufhrooms ; boil on a flow fire ; when the
Rumps are half done, put the Pinions to them, and
let them fimmer gently : Take as many Cheihuts as
you think proper, and roaft them enough to peel both
hufks ; take the beft to boil tender in Broth, and
pound the others to make a Cullis, with fome of the
Broth of the firft preparation ; fift the Cullis in a Sta-
mine, and add a little Veal Cullis ; put the Rumps
into the bottom of the Tureen, the Fat being well
wiped off, the Pinions upon them, then the Chefnuts
whole, and laftly the Cullis.
Terrine de Tolailks.
Tureen of Poulteries.
*"T A K E Fowls, Chickens, Turkeys, or Pigeons,
which YOU pleafe, or feveral forts together; if
Fowls and Turkeys, cut them in quarters; if Chickens
and Pigeons, trufs them whole as for boiling, with the
Legs iii the infide ; lard them with large pieces of
Larding-bacon, and Ham intermixed, and braze them
in a well-lealbned Braze : Serve with any ftewed Greens
or Roots, which yon pleafe, or with a Ragout of Sweet-
breads : Or you may ferve them with any kind of
Sauce, leaving out the Ragout and Greens.
N 4 ferrinc
1 84 be PROFESSED COOK.
/ '
Terrine au Monarque.
Kingly Tureen.
f* ARNISH the bottom of a Brazing-pan with flices
of Fillet of Veal and Ham ; upon this place a
Neck of Mutton larded, with Pickled Pork cut into
pretty large bits, two whole Pigeons trufled for boil-
ing, fix Quails, and a couple of Partridges of a good
Fume; feafon with Salt, whole Pepper, and Powder
of Bafil, and cover all with flices of Lard and Veal ;
put in a little Broth, a fmall glafs of Brandy, and flop
the fleam with a Pafte made with Vinegar ; fimmer on
a flow fire, or in the oven, about four or five hours :
Make a Ragout with chopped Truffles, Sweet-breads,
Cock's Combs, a bit of Butter, Broth and Cullis, and
reduce the Sauce pretty thick : The Meat being done,
put it into the Tureen ; fift the Broth, and mix it
with the Ragout, taking care it is not too Salt ; give
them a boil together, and ferve upon the Meat in the
Tureen,
Terrine de Lapreaux.
Tureen of Rabbits.
/^UT two Rabbits into great pieces, and lard them
through and through with large pieces of Bacon,
feafoned with Salt and fine Spices ; put them into a
Stew-pan with a good flice of Ham, a bit of Butter,
a faggot of fvvect Herbs, two Cloves, a Laurel Leaf,
a little green Bafil, and half a clove of Garlick ; fim-
mcr them a little while in this manner, then put them
into another Stew-pan, upon flices of Fillet of Veal,
with ail their firft feafoning ; cover them over with thin
flices of Lard, foak them about half an hour over allow
fire, and then add a glafs of white Wine ; when done,
put the Rabbits into the Tureen, and add fome good
lis to the liquid of their Hewing ; give them a
boiling
<The PROFESSED COOK. 185
boiling together ; fkim and fift the Sauce, add a Le-
mon Squeeze, and ferve it upon the Meat.
Terrine de * Macreufes au Jambon.
Tureen of Wild, or Sea Ducks, with Ham.
^PRUSS them as you do a Fowl for boiling, and
make a Farce with the Livers, fcraped Lard,
Mufhrooms, Parfley, green Shallots, raw Yolks of
Eggs, Salt and Pepper, and fluff the Fowls there-
with ; braze them four or five hours with a pint of
white Wine, flices of Beef and Veal, two Onions, a
Parfnep, a faggot of Parfley, green Shallots, one
Laurel Leaf, Thyme, three Cloves, Pepper and Salt.
For the Sauce, foak a few flices of Ham of the fame
bignefs, fimmer them on a flow fire until they are done,
and then take them out ; put into the fame Stew-pan
fome good Cullis, flirring it at bottom, 'to mix the
Glaze which the Ham has made ; add a little Vinegar,
and put in the flices of Ham again to warm with-
out boiling : Serve all together upon the Macreufes.
* This Water-fowl is not common in England ; but any eat-
able Water- fowl, and particularly a fmall kind of Duck called Shuffler,
may be drefled the fame way : This is further explained in the Arti-
ples relative to Wild Fowls.
'Terrlne de Pot/Jon.
Tureen of Fifh.
A K E frefh Water Fifli of any kind, or different
forts together. If they be dreffed en Gras, ftew
them with a few flices of Veal and Ham, a little
Broth, a glafs of white Wine, a faggot of fweet
Herbs, two Cloves, one of Garlick, Thyme and
Laurel, a few flices of Lard, Pepper and Salt ; when
done, drain them from the Liquor, and put the Fifh
in the Tureen ; add a little Cullis to their Broth, fkim
it, fift it in a fieve, and ferve upon the Fifh ; you may
id4 to it what forts of Ragout you pleafe,
1 86 The PROFESSED COOK.
If it is to be Meagre, braze the Fifh as fuch, and fervc
with their Sauce, or with Peas or Lentil Cullis. Obferve,
that Tench muft be fcaled before they are drefled ; but
the fcales muft be left upon Pike and Pearch till they
are done, which will give the Meat a better colour,
and a finer white.
Terrine a la Neuvaine.
Tureen as you pleafe, or any how.
T TSE'a Tureen which will bear the fire, and put into
it any forts of Butchers Meat or Game you think
proper, being chopped pretty fmall, with feveral fliced
Onions, a little Beef Suet, half a glafs of Brandy,
Salt and Spices ; ftop the fleam with a Pafte made of
Flour and Vinegar, and ftew it flowly as you would
a la Mode Beef, for about five hours ; then take off the
Pafte, fkim the Fat a little, and ferve in its own Gravy.
It will alfo eat very well cold. This Difli may be
dreffed equally well in a Stew-pan.
'Terrlne de Saumon.
Tureen of freih Salmon.
* ARNISH a Stew-pan with a few flices of Veal and
Ham, and put upon them what quantity of Sal-
mon you pleafe ; cover it over with thin flices of Lard,
feafoned with 'Pepper and Salt, a faggot of Parfley,
green Shallots, two Cloves, Thyme, Laurel, and a
glafs of white Wine ; foak it over a very flow fire for
about an hour, then take out the Salmon, and put it
in the Tureen ; add a little Cullis to the Sauce, give
it a boiling to ikim it, and lift it in a fieve. Inftead
of this Sauce, you may ferve a Sweet-bread Ragout,
or any other. For Meagre, ferve with a Cullis of Craw-
fifh and Ragout.
Terrine
tfbe PROFESSED COOK. 1 87
Terrine de Saumon aux Ecrevijfes.
Tureen of Salmon, with Craw-fiih.
'"p AKE about three pounds of frelh Salmon cut into
two or three large ilices ; put them into a Brazing-
ipan, with Broth and white Wine in equal quantities, a
fmall bit of Nutmeg, Salt and Pepper ; boil over a
flow Fire about half an hour. In the mean time fcald
about half a hundred of Craw-fiih, in boiling Water,
and boil the Tails in Broth till very tender ; dry the
Carcafes to pound very fine, and add fomc good Cullis
thereto ; lift this in a Stamine, let it be pretty thick,
,and mix a little of the Braze with it, firft well flam-
med, then add the Tails ; warm without boiling, to
Terve in the Tureen upon the Salmon.
* Gijftrole au Ris.
'*TpAKE about half a pound of Rice, well waihed
in hot Water feveral times, and boil it in fat Broth
till very tender; ufe what kind of Meat you think
proper, fuch as Turkeys, Pigeons, or any kinds of
roultry; pickled Pork, Sheeps or Lambs Rumps,
&c. &c. braze the Meat till very tender : Lay a Down
of Rice in the Dim you intend to ferve to table, place
,the Meat upon this, and cover it over about an inch
1 thick with Rice ; fmooth it over with a Knife dipt in
melted Butter or Lard, and give it a good brown
'colour with a Salamander, or in the Oven. This will
1 make a middling-fized Firft Courfe Dim.
* This CaJ/erole is often done in a Stew-pan proportionable to the
Diili intended j the different ingredients are laid clofe together and
intermixed ; they are then turned gently over to keep the form of the
Stew-pan, from which the Difh takes its name.
Different Hockepot.
Hochpot of different Sorts.
^JSE what kind of Meat you pleafe, as Briiket of
Beef, Mutton Stakes, whole Pigeons, Rabbits cut
jn quarters, Veal, or Poultry ; boil a long time over a
flow
The PROFESSED COOK.
flow fire in ftiort liquid, with fome whole Onions, Car-
rots, Parfneps, Turnips, Celery, a faggot of Parfley,
green Shallots, one clove of Garlick, three of Spices,
a Laurel Leaf, Thyme, a little Bafil, large thick Sau-
fages, and thin Broth, or Water ; when done, drain
the Meat, and place it upon the Difli intermixed with
the Roots ; fift and fkim the Sauce, reduce fome of it
to a Glaze, if you like, and glaze the Meat with it;,
then add fome Cullis in the fame Stew-pan, and Broth,
fufficient to make Sauce enough, with Pepper and Salt ;
fift it in a Sieve, and ferve upon the Meat. If you
ufe Brifket of Beef, let it be half done before you put
in the Roots, which fhould always be fcalded firfl, as
it makes the Broth more palatable. This is ferved
either in a Difh or Tureen, but moftly in the latter.
-* Oui lie au Bain Marie.
Hochpot of all Sorts of Meat.
AKE an earthen Pot well fcalded, and put into it
four pounds of fliced Beef, one pound of Loin of
Mutton, two pounds of Fillet of Veal, one Partridge,
a Fowl, two large Onions, two heads of Cloves, one
Carrot, 'and a quart of Water ; put a Pafte made of
Flour and Water round the Cover to keep in the
fleam ; place this Pot within another fomewhat larger,
and fill up the vacancy between the two Pots with
Water ; let them fimmer or flew for feven or eight
hours, taking care to fupply the outer Pot with boiling
Water, fo that the Meat in the inner Pot may be kept
conftantly flewing ; when done, fift the Broth through
a fieve, let it fettle, and then fift it a fecond time
through a Napkin : Serve the Meat and Broth together
in a Tureen.
N. B. I have given this according to the Author ; but I ftiall ob-
ferve, that any Bufchers Meat or Poultry may be equally well drefled
without the Bain Marie (or one Pot boiling in another) provided only,
that, after the Pot is well flcimmed, you flop down the Steam very
clofe, and ftew on a very flow Fire.
Sakmdlcc*
PR o FE ss E D Co o K. 189
Salamakc.
/
A Fancy Difh, or Tureen.
pUT flices of Beef into the bottom of a Soup-pot or
Brazing-pan, with two or three fpoonfuls of Broth;
jpon this place a Neck of Mutton properly pared, a
xmple of Partridges trufled as for boiling, one large
[Babbit cut in quarters and larded, a few thick Saufages,
i bit of Ham firfl boiled fome time in Water, a few
,vhole Onions, Carrots, Parfneps, a faggot of fweet
.Herbs, Salt and whole Pepper ; fimmer on a flow Fire
ibout fix hours; when the Meat is done drain it, wipe
:he Fat off clean, and lay it properly intermixed in the
Difh or Tureen you intend to ferve ; lift the Sauce and
.!kim it very well ; add a little chopped Chervil, give it
i boiling, and ferve upon the Meat.
Financier?.
Meaning a rich expenfive Dilh.
TPAKE a Head of Salmon, pretty long, of about
five or fix pounds, and clean it as for boiling ; lard
: :he upper part with fine Lardons, fill it with a Ragout
of Sweet Herbs, Truffles, or Mufhrooms, and faflen
'<t fo as the Ragout don't get out. Take a Brazing-pan
mich of the bignefs of the Salmon, and place therein
lices of Lard and Veal, one or two flices of Ham, a
: aggot of Parfley, green Shallots, two Cloves, a bit of
.Vutmeg, a Laurel Leaf, Thyme, and a few fliced
Onions and Roots ; foak thefe on a flow Fire about an
lour, then put in the Salmon, being well tied; add
ome good Broth, a pint of white Wine, Pepper and
Salt, and fimmer about an hour. While this is doing,
)oil fix fmall Pigeons, as many fmall Fricandeaux
^'called Grewdins) a dozen of large Craw-fifh, and as
nany Truffles peeled ; prepare allb a Glaze with Veal
!md Ham : When all are ready, place the Salmon
Jpon the Dilh, and the fecond preparation intermixed
round
90 e PROFESSED COOK.
round it ; glaze the Meat, but not the Salmon : For
Sauce, mix fome good Confommee and Cullis, with a
glafs of white Wine, and a little Pepper and Salt ;
give it a boil, and ferve upon the Meat placed round
the Salmon.
Cbartreufe.
After the Name of an Order of Friars.
'"TAKE a Partridge trufled as for boiling, four
Sheeps Rumps fcalded, a couple of Legs of Fowl,
and braze them together with a few flices of Laid, a
faggot of Pariley, green Shallots, Thyme, Laurel, two
Cloves, Pepper and Salt, Broth, and a glafs of white
Wine : Scald bits of Carrots, Parfneps, Celery, and
Turneps, cut properly ; and boil them in good Broth
and ftewed Spinach : When the Meat is done, fift the
Broth, and mix it with the Roots and Spinach : Take
a Stew-pan the bignefs of the Dim you intend to ferve
upon ; cover the bottom with the flices of Lard which
were uled for the Meat, lay the Partridge in the mid-
dle, Breaft undermoft, then the Sheeps Rumps, and
the Legs of Fowls, in the form of a Star, intermixed
with the different Roots and Spinach, without Sauce;
leave it fo fome time on a flow Fire. When you are
ready to ferve, turn it over gently upon the Difli, and
take off the Lard ; wipe the fat off with a clean Rub-
ber, and ferve the Sauce of the Hewed Greens upon
the Meat.
Marbree.
Marbled, Coloured.
'"pAKE eight Pigs Ears, as many of Calves, well
fcalded, two pounds of Ham, a good large Calf's
Tongue, and eight Beeves Palates ; boil thole altoge-
ther with half Wine, and half Water, plenty of fweet
Herbs, four Cloves, Thyme, and Laurel, whole
Onions, and fine Spices ; when done, let them cool to
chop fine : Put a bit of Butter into a Stew-pan with a
few
PROFESSED COOK. 191
few chopped Truffles, green Shallots, chopped Parlley,
and a glafs of white Wine ; fimmer about a quarter of
an hour, then put in the minced Meat, with bits of
Breails of Fowl roafted, Piftachio-nuts, fweet Almonds,
and hard Yolks of Eggs cut in quarters ; feafon all
together with Salt and fine Spices, and boil with a pint
of white Wine, until the liquid is quite reduced :
Take another Stew-pan of the bignefs the Marbres is
to be; rub it all over with Butter ilightly, fufficient
only to flick Wafers of different colours in what lhape
you pleafe ; then place the Meat in this very clofe,
with the Juice of two Lemons, and put it in a cool
place to form a Jelly. When you want to ufc it, dip
; the Pan in warm Water, and turn it gently over upon
a Napkin.
Corbillon.
Intermixed like a Baiket.
Fillets of feveral forts of Game mixed to-
gether, finall Onions fcalded, and a few Craw-fiih
, trimmed ; tie all up in thin dices of Bacon, and boil
in good Broth, with a glafs of -Wine, feven or eight
fmall Grenadhis larded, a flice of Ham, a faggot of P?.r-
, fley, green Shallots, and two Cloves : When the Meat
is done, fift the Sauce, and reduce it to a Glaze for
the Fricandeaux ; lay it intermixed upon the Dim,
ferve with any Sauce you think proper, and garnim
the Dim round with fried Bread cut properly. This
is alfo often intermixed with all forts of ftewed Herbs
and Roots, in the form of the Cajfcrok, with different
forts of Meat, Poultry, or Game.
Matelotte Royak.
Matlot Royal.
JjCALD one dozen of Cocks Combs, and three pair
. of Lambs Brains; put them into a Stew-pan upon
flices of Lard, Fillets of Rabbits and pieces of Eds
both
192 The PROFE s s ED Cook.
both larded with Anchovies, bits of Carp, Pinions of
Fowls or Chickens, a dozen of large Craw-fiih trim-
med, a few fmall Onions fcalded, Salt, whole Pep-
per, ,and half a Lemon fliced, being firft peeled ; wet
it with good Broth, a glafs of Wine, and a fpoonful
X)f Oil ; add a faggot of Parfley, green Shallots, one
clove of Garlick, three of Spices, Thyme and Lau-
rel : When the Meat is done, drain off the Fat, lay
it upon the Difh, well intermixed, and gurniih it
round with fried Bread; fift and fkim the Sauce,
add fome Cullis and Spawns of Ctaw-filh to thicken
it, boil it a moment, and ferve it upon the Meat,
Inftead of this you may ufe a Sauce a la Carpe, which
you will find in the Sauce Articles.
Matekttes de ce que fon veut*
Matlots of what you like.
'T'AKE fix Sheeps Rumps, half a pound of Pickled
Pork, eight Pinions of Fowls, and one dozen of
fmall Onions fcalded ; put all together into a Stew-
pan, between flices of Lard and Veal, with a faggot
of fweet Herbs, Pepper, Salt, and two Cloves ; foak
thefe on a How fire about half an hour, then add a
few fpoonfuls of Broth, and a glafs of white Wine :
When the Meat is done, drain it, and lay it hand*
fomely on the Dim; fkim and fift the Sauce; add fome
Cullis, a pounded Anchovy, a fpoonful of whole Ca-
pers, and ferve it upon the Meat; garnifh the Dilh
with fried Bread, cut in different forms.
Obferve, that the Rumps ftiould be half boiled
before they are put into the Stew-pan.
You may alfo ufe Pigs Tails, and Lambs, or any
forts of Meat you think proper.
Matektte
Vie PROFESSED COOK. 193
Matelotte Pruffienne.
Matlot, Pruffian Fafhion.
r\JT the Griftles of a Breaft of Veal into middling
pieces ; fcald them with bits of Pickled Pork,
and braze them together with a few flices of Lard,
half a Lemon peeled and iliced, a faggot as ufnal,
two Cloves, half a Laurel Leaf, Thyme, a little
Broth, and half a glafs of white Wine : When half
done^ add a nice Chicken quartered, a good Eel cut
in pieces, Pepper and Salt : When all is done enough,
drain oft' the Fat, and intermix the Meat upon the
Diih ; iift and fkim the Sauce, add fome Cullis and
Butter, and reduce it to a good confidence : When
ready to ferve, add fome fcalded Parfley chopped fine^
and ferve upon the Matlot.
Matelotte au General.
Matlot fit for a General.
O C O O P out the infide of eight large Onions, and
put therein a good Forced- meat made of Poultry
or Veal ; braze them ilowly with flices of Lard, and
as many fat Livers, a faggot, two or three Cloves,
Thyme, Laurel, Pepper, Salt, and Broth : Make a
Ragout of a dozen oi Cocks Combs, firft boiled in
Broth, adding fome Confommee, Cullis, and half a
glafs of white Wine ; fimmer it to reduce it to a good
confillence, lay the Onions and Livers intermixed on
your Difh, and ferve the Ragout upon the Meat ;
garnifli the Dim with fried Bread. All thofe Drfhes
under the denomination of Matelotte may likewife be
ferved in Tureens.
Matelotte aux Oignons d'Hollande.
Matlot with large Dutch or Spaniih Onions.
C\ U T feven or eiglit bits of Beeves Rumps, fcald
them well, and braze them in Broth, with a Fag-
got, two Cloves, Thyme, Laurel, Pepper and Salt :
O When
194- e PROFESSED COOK.
When they are half clone, put in eight large Onions,
firfl fcalded ; and when finifhed, fift the Sauce, add
a glafs of red Wine and foine Cullis, and icrvc them
up as before directed,
Gateau dc llande de ce qv.e Ton veitt.
Meat Cake of what Sorts you pleafc."
A CCORDING to the bignefs dcfired, take of Beef
Stakes, of Leg of Mutton, Fillet of Veal, a Hare
boned, Beef Suet, and raw Ham ; chop all together
pretty fine, and feafon with Salt and fine Spices, chop-
ped Parfley, green Shallots, one clove of Garlick,
eight Yolks of Eggs, half a glafs of Brandy, and
two pounds of frefh Bacon, or leis, cut in dice ; mix
all well together : Take a Stew-pan, the bignefs of
the Cake you intend, and garnifh it all over with pret-
ty thick flices of Lard ; then put in your Minced-
meat, cover it clofe, and place it in the oven for about
four hours : When it is cold take it out of the Stew-
pan, and fcrape the Lard with a knife to make it white
and even. You may garnifh this with all forts of Co-
lours, according to fancy, and ferve upon a napkin.
Gateau a I'Ejpagnolc.
Meat Cake Spaniih Fafhion.
A/JAKE a Forced-meat with about two pounds of
Fillet of Veal, a pound of Beef Suet, chopped
Shallots, Parfley, Mufhrooms, a fmall glafs of Brandy,
Pepper, Salt, and fix or eight Yolks of Eggs : Gar-
nifh a Stew-pan with flices of Lard, put this Farce
upon it, leaving a hole in the middle to put in a Ra-
gout of Pigeons finifhed to a good tafte ; cover it over
with fome of the Farce and flices of Lard, and bake
it in the oven about two hours; when done, turn it
over gently upon the Difh, take off the Bacon, wipe
the Fat off clean, bafte it with Butter and a little
Cullis mixt with two Yolks of Eggs, and ftrew it
with
<fhe PROFESSED COOK.
with Bread Crumbs ; put it a while in the oven to
take colour, and fcrve upon it a Sauce a I'Efpagnole,
which you will find in the Sauce Articles. You
may ufe any forts of Ragout, well rmrfhed, inftead of
Pigeons.
Compofitlon de Panade pour toutes Sortes de Viandes.
The Method of forming a proper Batter to be ufed
with all Sorts of roailing Meat.
A/fELT fome good Butter, put to it three Eggs with
the Whites well beat up, and warm thefe toge-
ther, llirring them continually. With this you mav
baile any roafting Meat, and then fprinkle Bread
Crumbs thereon, and fo continue to make a Crufl of
what thicknefs you pleafe.
Des Couleurs que Vonfcfert a la Cuijine.
Of Colours ufed in Cookery.
pf O R Red, take Beet-root baked and pounded, put
a little Cullis to it, and fift it in a Stamine, taking
care that it be pretty thick : You may make a little
thin Pafte of it, which cut to what form or flower
you pleafe, to be applied upon any thing you have a
mind to ftourilh ; bailing the Meat firfl with Whitefc
of Eggs to make the Colour flick, and then putting it
into the oven a moment, jufl to dry it.
Tellow is made with Yolks of hard Eggs pounded,
and a little Cullis, and fifted as the former.
Green is made with Spinach, fcalded and pounded,
and finished in the fame manner; and the like may
be done of any others.
Cochineal and Saffron alo make very good Colours ;
and if you mix a little melted Ifinglafs with each, it
Will make the Jelly ftronger, and fitter to cut into dif-
ferent ftiapes, with which you may garnilh any cold
Dirties, according to fancy.
O * IV
196 T'/je PROFESSED Co OK.
; De la FOLAILLE.
Of POULTRY.
Poulets en Frkajfee.
Fricaflee of Chicken.
C* U T a Chicken in pieces, and throw it into hot
Water to fcald a little, adding the Liver and Giz-
zard likewife, and the Legs, being firil fmged and the
Claws cut off; then drain the pieces all together, and
put them in a ( Stew-pan with a bit of Butter, a few
Mufhrooms, and Artichoke-bottoms (if you pleafe)
firft fcalded about a quarter of an hour in hot Water,
a faggot of fweet Herbs, and one Clove ; put the Pan
over a good fire, and add a little Flour, warm Water,
Pepper and Salt ; boil it till the Chicken is done, and
very little Sauce remaining : When you are ready to
ferve, make a Liaifon with two or three Yolks of
Eggs and Cream, a little Nutmeg, if approved, and
a Squeeze of Lemon ; but fuch as do not like Cream,
may mix the Eggs with Broth A Hen Chicken is
preferable to a Cock, as the Meat is tenderer.
Fricajfee de Poulets a la Fermlere.
Fricaflbe of Chickens Farmer Fafhion, or in hafte.
J I L L one or two Chickens, gut, and cut them
Mn pieces, fcald them in hot Water, and without
giving time to cool, fry them in Butter, with a few
fweet Herbs, two Cloves, Pepper and Salt ; then add
Flour and hot Water, and boil till they are done, and
the Sauce is reduced : Laftly, make a Liaifon with
Yolks of Eggs, Milk or Cream, a little Nutmeg, and
Verjuice or Vinegar This is only to be done in a
hurry, and if the Chicken does not cool it will prove
pretty tender.
Different^
PROFESSED COOK. 197
Dlfferentes Fricajees de Poulets.
FricaiTee of Chickens in different Manners.
/"*UT the Chickens in pieces, and put them into a
Stew-pan with a bit of Butter, a Faggot, a little
Flour, a glafs of white Wine and Broth ; boil till they
are done with Ihort Sauce ; take out the Faggot, and
make a Liaifon with Eggs and Broth, a pinch of chop-
ped Parfley, and a Lemon Squeeze. If you chufe
to ufe Mufhrooms or frefh Morels, put the Meat and
Mufhrooms, or Morels together in a Stew-pan, with
a bit of Butter and Salt ; fimmer ilowly until they are
done ; the Mufhrooms or Morels will yield Liquid
enough : When finifhed, add a bit of Butter and
Flour, a little Cream, and warm without boiling; you
may alfo add a Lemon Squeeze.
Poulets a la Giblottes de Plujteurs Faxons.
Timbals of Chickens of different Manners.
'TpRUSS the Chickens as for boiling, cut them into
quarters, and put them into a Stew-pan with
Truffles or Morels, a faggot of Parfley and green
Shallots, half a clove of Garlick, two of Spices,
Thyme and Laurel, a bit of Butter, the Giblets,
Gizzard, and all the Trimmings ; fimmer all toge-
ther, and add a fmall quantity of Broth, a glafs of
white Wine, a little Flour, and a few fpoonfuls of
Cullis, with Salt and Pepper ; finim the boiling, and
reduce the Broth to the confidence of a Sauce ; take
out the Faggot, ikim the Fat, and ferve very hot.
If you drefs them with fmall Onions, prepare the
Chickens. as before, fcald the Onions, and put them
into the Stew-pan with the Chickens, and a little But-
ter ; fimmer them fome time, then add Broth and
Cullis, with or without a little white Wine : When
done, fkim the Fat, and add a pounded Anchovy,
and a few whole fmall Capers.
Q Poulets
*ke PROFESSED COOK.
Poulets 4 FEtuvef.
Chickens flewcd, or Matlot.
(^ U T a Carp, with the Roe, into large pieces, and
put them into a Stew-pan, with a Chicken cut in
pieces alfo, one dozen of fmall Onions fcalded, a few
Muflirooms, a flice of Ham, a faggot of Parfley,
Chibol, Thyme, Laurel, Bafil, two Cloves, and a
bit of Butter; fimmer all together, then add Broth,
a glafs of Wine, a few fpoonfuls of Cullis and Flour,
Pepper and Salt ; boil till the Chicken is done, and
the Sauce reduced ; then take out the Carp, Faggot,
and Ham ; but leave the Roe, and add a chopped
Anchovy, and a few fmall Capers ; place the Chicken
upon the Difh, intermixed with Onions and Roes ;
fkim the Fat off the Sauce, and ferve it upon the
Meat, garnifhing the Difti with fried Bread^
a la Cavalier c.
A la Cavaliere, meaning without Art or Ceremony,
*"pRUSS the Chickens as for boiling, the Legs being
tucked into the infide, flatten the Breaft, and ma-
rinate them four or five hours in Oil, with Lemon
Slices peeled, (prigs of Parfley, whole green Shallots,
a clove of Garlick, Thyme, Laurel, Bafil, Salt and
fine Spices j then tie them up in thin flices of Lard,
and a good deal of Paper, with as much of the Mari-
nate as you can, and broil them on a flow fire : When
done, take off the Lard, and Herbs which may flick
to the Chickens, and ferve with what Sauce you think
proper.
Poulcts Mignons aux EcreviJ/es.
A favourite Dilh of fmall Chickens with Craw-fifh.
gPLIT two Chickens down the back, and bone
them all to the Legs and Wings ; fluff them with
a raw Farce called Salpicoa, cut into fmall dice, made
with Sweet-breads, Muflirooms, (craped Lard, chop-
ped
<Tbe PROFESSED COOK; 199
pcd Parfley, green Shallots, Salt and Pepper ; give
the Chickens rhcir proper form and few up the back ;
tie them up with flices of Lard, and bits of Linen or
Stamine, and boil them in a Pan much of their own
bignefs, with Broth, a glais of white Wine, and a
faggot of fvveet Herbs : When done, take off the
Lard, wipe the Fat off very clean, and ferve with a
Ragout of Craw-fifh Tails and Cullis : You will find
the way to make it in the Cullis Articles.
Poukts a la Perle.
\.
Chickens in the Form of Pearls.
C P L I T two Chickens and bone them all to the
Legs ; fill each half with a Salpicon as before, and
roll it in the fhape of a Pearl, cutting the Leg pretty
dole to give it a pointed form ; then few them up,
and braze them with dices of Veal and Lard, a little
Broth, a glafs of white Wine, two flices of peeled
Lemon, a Faggot, half a clove of Garlick, two Cloves,
a little Thyme and Laurel, Pepper and Salt : When
done, fift the Sauce, and fkim it very free from Fat ;
add a little Cullis to thicken it, reduce to a Sauce,
a.nd ferve upon the Chickens.
Poulets au V'm dc Champagne.
Chickens with White Wine Sauce.
A K E two large fat Chickens, trufs them like
Fowls, and lard them coarfly ; give them a fry in
Lard for a moment, then put them into a Stew-pan
with Dices of Veal and Ham, and the Lard in which
they were fried ; cov 7 er them with thin flices of Bacon,
a flice of peeled Lemon upon the Breafl of each, a
Faggot, two Cloves, Thyme, Laurel, a few whole
Mufhrooms, half a clove of Garlick, and a glafs of
white Wine : When done, fkim and fift the Sauce,
a little Cullis, and ferve upon the Chickens.
O 4. Poukts
200 *fhe PROFESSED COOK,
Poukts au Pontife.
Chickens, Pontiff Sauce.
CCALD and boil eight or ten fmall Onions till half
done, drain them, and marinate them with Truffles
cut into dice, two fat Livers, fine Oil, Salt and Pep*
per, Parfley, Shallots, and a little Bafil, all finely
chopped : Split two middling Chickens, and bone them
all to the Legs ; put the Marinate in them, trufs the
Legs upon the Breaft, few them up, and give them a
fry with a bjt of Butter ; then tie a couple of flices of
Lemon upon the Breads, with flices of Bacon, and
roafl them : Serve with a Sauce au JPontife, which you
will find in the Sauce Articles.
Poulets ji la Folette.
Wanton, or Fantaftick Chickens.
f"^ U T Carrots and Parfneps according to fancy, and
boil them in Broth, with half a dozen fmall
Onions : Cut alfo a few Truffles and Mulhrooms, and
a flice of Ham into dice ; put thefe lafl in a Stew-pan,
xvith good Butter, a faggot of fweet Herbs, two
Cloves, Thyme and Laurel ; give them a fry in the
Butter, then add Veal Gravy, and a glafs of white
Wine, and boil flowly : When done, fkim the Fat
very clean, add a little Cullis, and put to it the firft
preparation, with half a handful of Olives ftoned.
Roaft two middling Chickens, fluffed with a little
Farce made of their Livers, &c. and rolled up in
flices of Lard and Paper : When done, ferve the
Ragout upon them.
Poulets a la Belle-vile,
Chickens, with a well-looking Sauce.
JJOIL eight or ten fmall Onions in Broth till three
parts done, put them into a Stew-pan, with fome
melted Lard, two flices of Lemon peeled, Truffles or
Mulhrooms,
tfhe PROFESSED COOK.
Mufhrooms, fat Livers cut into dice, Pepper and Salt;
fimmer flowly about half an hour without Liquid,
then let them cool : Bone two good Chickens, and
fluff them with the Ragout, wrap them up in flices
of Bacon, with Pepper and Salt, a few green Shallots,
Sprigs of Parfley, and a double Paper rubbed over
with good Oil or melted Butter; broil them flowly,
and when done, wipe off the Fat, and ferve with a
Sauce a la Belle-viie, which you will find in the Sauce
Articles.
Poulets a la Martie.
Chickens, Bride Fafliion.
"DONE two fmall Chickens,' fluff them with fat
Livers minced, and mixed with chopped Parfley,
one Shallot, a little Balil, fcraped Lard, Pepper and
Salt ; marinate awhile in good Oil, then wrap them
up with thin flices of Bacon, Veal, Ham, and double
Paper; put them into a Stew-pan upon a very flow
fire : When done, take off all the flices, and ferve
with Sauce Nonpareil. See the Sauce Articles.
Poulets a ritallenne*
Chickens, Italian Fafliion.
*Tp RU S S a couple of Chickens as for boiling, lard
them with Larding Bacon and Ham intermixed ;
give them a fry firft in Butter, then in a Stew-pan,
with flices of Veal, and the Butter you ufed firft, a
Faggot, one clove of Garlick, two of Spices, Pepper
and Salt, covered with flices of Lard, and half a Le-
mon peeled and fliced ; foak them about half an
hour, and then add a glafs of white Wine : When
done, lift the Sauce, and fkim the Fat ; add a little
Butter rolled in Flour, reduce it to the confiftence of
ft Sauce, and ferve it upon the Chickens,
Poulets
203 Ihe PROFESSED COOK.
Poulets a I'Afpic.
Chickens with fharp or relifhing Sauce.
T>OIL eight fmall white Onions till half done, and
^ put them whole into a Stew-pan, with Truffles or
Muftirooms cut into dice, chopped Parfley, Shallots,
fat Livers, Thyme, Laurel, and two fpoonfuls of good
Oil; fimmer this until all is done tender, add Pepper
and Salt, and then let it cool : Split two Chickens,
take out the Breaft-bone, and fluff them with the
Ragout ; when well fattened, give them a fry in Oil
or Butter, then wrap them up with a few flices of
Lard and Paper, and finifh them in roafting : Servo.
with A/pic Sauce, as fet forth in the Sauce Articles.
Filets de Poukts a la Bechamel Pannee.
Fillets of Chickens, with Bechamel Sauce and
Bread Crumbs.
/^UT off the Hind Part of two or three Chickens,,
(viz. the Legs and Rumps, which will ferve you
for another Dilh) and roaft the Breafl, firft wrapped in-
Paper well rubbed with Butter ; when done, and cold,
cut all the Meat into Fillets, to put into a Bechamel
Sauce, and place it in the Difh you intend to ferve to
table ; ftrew Bread Crumbs over it, bafling with a lit-
tle melted Butter, and give it a colour in the oven,,
or with a falamander, or the cover of a Brazing-pan.
You will find Bechamel Sauce in the Sauce Articles*
This is alfo done with the remains of any kind of
cold Poultry.
Filets Souffles a la Bechamel.
Fillets raifed, Bechamel Sauce.
pUT a bit of good Butter into a Stew-pan with a
flicc of Ham, and two Shallots cut into bits, a
few Bafil Leaves, and one fliced Onion ; foak all to-
gether upon a quick fire, adding Cream fufficient, and
boil it till the Sauce is of a good confidence ; fift it
in
*The PROFESSED COOK. 203
in a fieve, add Pepper and Salt, and then put to it
Fillets of roafled Meat, as of Poultry, Rabbits, Par-
tridges, &c. with the Whites of two Eggs, firft well
beaten; mix all well together, and pour it in the Diili
you intend to ufe ; lallly, fprinkle Bread Crumbs over
it, place very fmall bits of Butter clofe to each other
upon the Crumbs, give it colour as in the former di-
rection, and ferve it quite hot.
Fleurons a la Brunette.
Flouriih in Form of Petit Pate.
*"pAKE Petit Pate Moulds, or any other, and gar-
nifli the infide with very thin flices of Bacon ;
then cut Truffles in the form of any kind of flowers
you pleafe, lay them upon the Bacon, at the upper
part of the Moulds, for a border, and garnifh the
lower with any forts of Greens of different colours,
firft fcalded, and rubbed all over with Whites of
Eggs to make them flick ; then chop the Parings of
the Truffles, with Breaft of Fowl roafled, Udder,
fcraped Lard, half a Shallot, Pepper, Salt, and four
Yolks of Eggs ; fill the Moulds with this, cover
them with a thin ilice of Lard, and bake them, the
oven being of the fame heat as for Petit Pates : They
will only require about a quarter of an hour to bake.
When done, take off the Lard at the top, turn them
over carefully upon the cover of a Stew-pan, and
then take off the firfl 11 ices of Lard gently, for fear
of difplacing any of the garnifhing : Serve with a
good Cullis Sauce, mixed with a little white Wine.
Any other kind of Forced-meat will do equally well,
Poulcts a la Bricoltere*
This name is taken from the way in which they are tr lifted, as re-
fembling part of a chairman's ftrap, or the harness of a ihaft-horfe.
J> O N E two or three fmall fat Chickens, all to the
Legs, which you trufs upon the Ikeafts ; give
them a few turns in a Stew-pan, with a little Oil or
204 fte PROFESSED COOK.
Butter, and two flices of peeled Lemon ; then put
them into another Pan with a few flices of Ham and
Veal, the Oil or Butter, and Lemon which you ufed
before, and cover them over with flices of Bacon, a
Faggot, one clove of Garlick, two Cloves, Thyme,-
Laurel, Pepper and Salt ; foak all this about a quar-
ter of an hour, then add a glafs of white Wine, and
finifh the brazing; lift and fkim the Sauce, add a
little Cullis, to make a Liaifon, and ferve upon the
Chickens.
Petit PouJJins aux Pa-vies.
Small Chickens, and preferved Nectarines.
'ITR.USS three very fmall fat Chickens quite round,
and give them a fry in Butter ; then place a few
ilices of Lemon upon the Breafts, wrap them up in
Lard, and afterwards in Paper, and roafi them : Take
Nectarines, preferved in Vinegar, cut them in flices,
peel, and foak them in Water awhile, to take off the
i'cid ; mix a little Gravy and Cullis together, put the
Nedtarines in it to warm, and ferve this upon the
Chickens. You may alfo cut them into quarters, and
fimmer them a little longer in the Sauce, to make
them tender.
Thefe are a particular kind of latter Nectarines,
which the French preferve as any fort of pickles in
England.
Fricafleg de Poulets a la Bourdois.
Fricaffee of Chickens ; after the Name of the Author
Bourdois.
(]UT two fmall Chickens as ufual, and put them
into a Stew-pan with all the trimmings, a flice of
Ham, a faggot of Parfley, green Shallots, two Cloves,
Thyme, Laurel, and a few Leaves of Bafil.; foak all
together a moment, with a bit of good Butter, then
fome Broth, a little Flour, and a glafs of white
Wine;
PROFESSED COOK. 205
Wine ; boill till the Chickens are done, and the Sauce
'reduced ; then make a Liaifon with two or three
Yolks of Eggs beat up with a little Broth, a few drops
of Verjuice, or a Lemon Squeeze ; pour this upon the
Difh you intend for table; let it cool, then ftrew it
icver with Bread Crumbs, and fmall bits of Butter,
', clofe to each other ; colour it in the oven, or with a
, Brazing-pan cover, or a falamander.
Poulets Hiftories.
Chickens, garnifhed, embellifhed, or coloured, &c.
'"TRUSS a couple of large Chickens as to roafl, give
them a few turns over the fire in a Stew-pan,
with Butter, and a Lemon Squeeze to preferve their
, whitenefs ; then take them out, and wipe the Breafl
, very clean ; cut a large Onion quite round, and pretty
thin, take two or three rings, which dip in Whites of
! Eggs, and apply upon the Breafl ; and in them lay
, preparations of different Colours, in proper forms, as
i your fancy fhall direct, bailing the Breafl of the
Chickens with Whites of Eggs to make the Colour
: flick ; then cover them over with thin flices of Lard,
and put them into a Stew-pan to braze, with a few
flices of Veal and Ham, and a faggot of fweet Herbs>.
i two Cloves, a bit of Laurel Leaf, a flice of Lemon
peeled, Pepper and Salt, a glafs of white Wine, and
as much good Broth ; cover it over with white Taper,
and let it braze on a middling fire about an hour :
When done, take off the Lard gently ; add a little
Cullis to the Sauce, reduce it to a good confiftence,
fift it, fkim the Fat clean off, and ferve it upon the
Chickens.
N. B. The Colours mentioned in this Receipt may be thus pre-
pared, viz. For Red, ufe Craw-rim Spawn, chopped Ham, or fome
of the Colours already mentioned, pag. 195. For Green, ufe Herbs
of a good flavour, as Ravigotte. Yellow may be prepared with the
Yolks of hard Eggs ; and White, with the Breaib of Poultry finely
minced-
'Poulets
The PROFESSED COOK.
Poulets a la Pierrettes.
Chicken Marbled*
*TpAKE up the Wings of three pretty large Chickens,
and lard them all as for Fricandeaux, viz. two
with Larding Bacon, two with Ham, and two with
Truffles, or any kind of Roots of another colour ;
braze them between a few dices of Lard, with Roots,
a faggot of fweet Herbs, a little Confommee, and
half a glafs of white Wine : The Meat being done,.
fkim and lift the Braze, add a little Cullis to the Sauce,
and reduce it on the fire to a proper confidence ; glaze
fome of the Wings, lay them properly intermixed on
the Table-difh, and ferve the Sauce under them.
Culottes de Pallets aux petits Onions.
Chickens Rumps with fmall Onions.
/CULOTTES are the Legs and Rumps cut off toge-
ther, which you will naturally fave, after ufing the
Breafts for Fillets, Forced-meat, or other ufes. Tie
up thefe Culottes in what form you pleafe ; give them a
few turns on the fire with good Butter, then put them
into a Stew-pan to braze, with a few dices of Harh
and Bacon, a Faggot, half a Lemon fliced, and fmall
white Onions, half boiled ; cover them over with thin
flices of Lard, add a glafs of white Wine, or a littlfc
Broth, and braze flowly ; when done, fift and fkirrt
the Sauce, add two fpoonfuls of Veal Cullis, reducft
the Sauce, and ferve Upon the Meat, with a Lemon
Squeeze, if not reliftiing enough of the Lemon from
the dices.
Poulets aux Ecrevijes.
Chickens with, or as Craw-fifh.
J O N E two or three middling Chickens, then roll
them pointed at the Neck part, and braze them
with dices of Lard and Ham, two or three dices of
Lemon
*The PROFESSED COOK. 207
Lemon peeled, two fpoonfuls of good Jelly Broth, a
^lals of white Wine, Salt and Pepper, a faggot of
fwcet Herbs, half a clove of Garlick, and as many
large Craw-fifh as Chickens ; they will only require
about an hour to do : When finifhed, take them out,
and wipe the Fat off; lay them on the Difh you in-
.tcnd for table, flick the Neck part into the Tail of a
Craw-fifh, the Body upon the Chicken, and the Claws
on the fide ; fift and fkim the Sauce, add a little Veal
.Cullis, reduce it, and ferve upon the Chickens.
Poulets a la Erode avec Ragout de Legumes.
Roafled Chickens with flewed Greens.
A/TAKE a little Forced-meat with the Livers, fcraped
Lardj chopped Parfley, Shallots, Pepper and
Salt ; Hurt a couple of Chickens with this, trufied for
roailing ; lay a couple of flices of Lemon on the
Breafts, and wrap them up with thin flices of Lard
and Paper ; roaft them, and ferve upon what fort
of flewed Greens you, pleafe, as Spinach, Morels,
Mufhrooms, Cucumbers, green Peas, Cardoons, fmall
Onions, any forts of Roots, Celery, Olives, &c. You
will find the method to drefs each fort in the Articles
for Ragout.
Poulets d la Erode d differentes Sauces.
Roafled Chickens with different Sauces.
t) OASTED or broiled Chickens may be ferved with
what Sauce you pleafe, as Nonpareil, Nivernoije,
Italienne, Marinierc, Celadon, Cotoris, Confommee, Saxe,
&c. which you will find among the Sauce Articles*
Poulets d ^Excellence.
Chickens, his Excellency's Fafliion.
jUT a quarter of a pound of Pickled Pork into thin
flices, and foak it until it is three parts done ; then
put to it chopped Truffles, fat Livers, Parfley, Shal-
lots,
208 The PROFESSED COOK.
lots, and whole Pepper; fimmer thefe together tilf
all is done enough, with a glafs of white Wine, ad-
ding two Yolks of Eggs to thicken it ; then let it
cool : Take up the Skin of two fat Chickens, and
fluff fome of this Ragout under, and put the reft into
the infide of the body^ trufs the Chickens as for
roafling, and give them a fry in- a Stew-pan with BUN
ter, and a Lemon Squeeze ; then wrap them in thin
dices of Lard and Paper, to roaft. Make a Sauce
after this manner : Garnilh a fmall Stew-pan with thin
flices of Bacon, Veal and Ham, bits of Carrots, Parf-
neps, two fliced Onions, a Parfley-root, Thyme,- Lau-
rel, two Cloves, a little Nutmeg, and a fpoonful of
Oil; foak it about half an hour in a Stew-pan well
covered ; then add a glafs of white Wine, as much
Broth, and braze it about an hour and a half on a very
flow fire ; fift and fkim the Sauce : When you are
ready to ferve, chop three Shallots fcalded, add a
little Butter and Flour, make a Liaifon, and ferve
upon the Chickens.
Poulets a la Jardiniere.
(From the Garden Greens which make the Sauce.)
V/fAKE a Sauce with a few flices of Veal and Ham,
bits of Carrots, Parfneps, fliced Onions, and a
few Bafil Leaves ; foak it until it catches a little, then
put to it a glafs of white Wine, as much Broth, two
Cloves, and one of Garlick ; boil flowly to reduce to
a Sauce, then fift and fkim it ; add fome chopped
fcalded Chervil, a bit of Butter and Flour, give it a
boil, and ferve under roafted Chickens.
Povlets a la Bonne Amie.
Chickens without Art ; in a friendly, eafy Way.
U T off the Wings of four middling Chickens,
and flatten them with the handle of a knife ; ma-
rinate them with Pepper and Salt, chopped Parfley,
green
The PROFESSED COOK. 209
; green Shallots, Muihrooms, and a little good Oil ;
. then put them into a Stew-pan, feparately with the
: Marinate, on a good brifk fire, and turn them loon ;
they will be done in about a quarter of an hour :
. Take the Wings out, and lay them on the Difh you
intend for table ; add two fpoonfuls of Cullis to the
. Sauce, and ikim it well ; when ready, add alfo a good
Lemon Squeeze, and ferve upon the Meat,
Poulets en Papilkttes*
Chickens in Paper.
. A/TAKE a Farce with three hard Yolks of Eggs, two
fat Livers, Calf's Udder, Beef Marrow, green
Shallots, and chopped Muihrooms ; add two Yolks of
raw Eggs to mix it well together, with Pepper and
Salt : Cut two Chickens, each into four pieces, being
firft boned ; fluff each piece with fome of this Farce,
roll them round, faften them well, and give them a;
few turns in a Stew-pan, with Lard and Butter, a few
fine Spices, chopped Mumrooms and Parlley ; then
cover them with thin flices of Lard, and double Pa-*
per, and bake them in the oven : When done, unfold
the Paper and Bacon, fave as much of trie Herbs as
, you can, to mix with a little Gravy and Cullis,
, warm them together, add a Lemon Squeeze, and
ferve upon the Chickens,
Poitlets a la Dauplnne.
Chickens Dauphin Falhion.
V/fAKE a Farce with the Livers, Butter, Nutmeg,
1 Parfley, Shallots, Pepper, Salt, Mufhrcoms, and
two Yolks of Eggs; fluff the Chickens with this
Farce : When roafted fufficiently, put a little Farce
under the Wings and Legs, made of Bread Crumbs,
Butter, chopped Parfley, Shallots, Pepper and Salt ;
put the Chickens into a Stew-pan, Breafls undermofl,
with half a glafs of white Wine, and two fpoonfuls
P of
210 The PROFESSED COOK.
of Jelly Broth ; fmimer them about a quarter of an
hour : When ready, add a Lemon Squeeze.
Poulets en StiuctJJons.
Chickens as large Saufages.
TV/TAKE a Farce with Bread Crumbs, Cream, Breaft
IV1 of Fowl roaftcd, Calf's Udder half boiled, a lit-
tle. Tripe or Beef Marrow, a few Onions baked in
aflies, chopped Parflcy, Shallots, Muflirooms, Salt,
fine Spices, a fmall fpoonful of Brandy, and five raw
Yolks of Eggs : Make allb another Farce, called Sal-
picon, with a fcalded Sweet Bread, a few Livers, Mufh-
rooms, and a little Salt and Pepper : Split two Chic-
kens at the back bone thoroughly, put upon each
half fome of the firft Farce, and upon this fome of
the fecond ; roll them round like Saufages, tie them
well with packthread, and braze them with a glafs of
white Wine, as much Broth, ar.d a few flices of Lard:
When done, let them cool ; then put the remainder
of the Farce round the Chickens, wrap them in Cowl,
bafle them with Whites of Eggs, dip them in Eggs,
and ftrew them with Bread Crumbs ; and, laftly, put
them into the oven, until the Cowl is of a fine brown
colour. For Sauce, fift the Broth in which they were
brazed, mix a little Cullis, ikim it well, add a Le-
mon Squeeze, and ferve under the Chickens.
: Poulets d r Admiral.
Chickens Admiral Fafnion.
TyjAKE a Farce with the Livers of two Chickens
chopped, with Truffles, Parflcy, Shallots, fcraped
Lard, Pepper and Salt ; fluff the Chickens with it,
and give them a fry in a Stew-pan with Butter ; trufs
them for roafting, wrap them up in dices of Lard, a
few flices of Lemon upon the Breafts, and double Pa-
per rubbed with Oil or Butter, and then roait them :
Take fome large Oyfters, fcald them in their own
liquor,
The PROFESSED COOK. 211
liquor, being bearded as for Ragout ; rub the bot-
tom of a Stew-pan with Butter, and lay a down of
fliced Truffles or Muflirooms, with a little Salt and
Pepper, chopped Parfley, and Shallots ; upon his lay
a bed of Oyilers, and continue in this manner two or
three times over, pouring a little Oil or melted Butter
upon them ; cover the Stew-pan, and foak it about a
quarter of an hour on a flow fire, then drain the Oyf-
ters and Truffles to put upon the Chickens ; add a lit-
tle Cullis to the Sauce, and give it a boiling with half
a glafs of white Wine ; ikim the Sauce very clean of
Fat, and add a Lemon Squeeze, when ready to ferve
upon the Chickens.
Poulets a la Ttirtare.
Chickens Tartary Fafhion.
T~* RU S S two Chickens as for boiling, fplit them at
the back, and marinate them awhile in good Oil,
chopped Partiey, Shallots, Muflirooms, a trifle of Gar-
lick, Salt and Pepper ; make as much of the Mari-
nate flick to them as poflible, garnifh them with Bread
Crumbs, and broil them on a flow fire, bailing with
the remainder of the Marinate : Serve with Sauce Re-
mouladc in a boat. You will find the way to .make it
in the Sauce Articles.
Poukts entre deux Plats.
Chickens done between two Diflies, viz. flewed flowly.
TARD two fmall Chickens, half Lard and half
Ham, and fluff them with a Farce made of their
Livers, &c. put them between two deep Difhes, with
flices of Bacon, Pepper, Salt, a few pounded Cloves,
bits of Carrots and Parfneps, flices of Onions, fprigs
of Parfley, two flices of Lemon peeled, and half a
glals of white Wine ; fimmer them on a flow fire :
When done, fift and fkim the Sauce, add a bit of
Butter and Flour to make a Liaifon, and ferve upon
the Chickens ; which ought to be very white.
P a Poukts
1 1 2 The PROFESSED COOK.
Poulets Marines.
Chickens Marinated.
/^ U T one or two Chickens as for FricafTee, and pur
the pieces into warm Water as you cut them \-
then drain the Water off, put them for about twoi
hours in a Marinate made of Water and Vinegar, Pep-]
per and Salt, fprigs of Parfley, whole Shallots, flices
of Onions, Lemon, Thyme, Laurel, and Cloves j:
keep the Marinate on hot afhes, to give it more tafte,
then wipe the Chickens quite clean with a Linen
Cloth ; dip each piece in Whites of Eggs, flour theril
over, and fry them in Oil or Hog's Lard brifkly, td|
give them a good Colour, and ferve with fried Parfley.
Poulets a la Sainte Mentboult.
Chickens broiled.
RU S S one or two Chickens as for boiling, cut
them in halves, and flatten them with the handle
of a knife ; lard them with half Ham and half Lard,
and boil them on a flow fire, in .a St. Menehoult,
which is done by putting a fpoonful of Flour into a
Stew-pan, with Milk fufncient to boil the Chickens,
Salt and Pepper, chopped Parfley, Shallots, Thyme,
Laurel, Coriander, bits of Roots, flices of Onions,
and a bit of Butter : When this boils, put in the
Chickens ; and when done, take them out, roll them
in Bread Crumbs, and broil them, or give them colour
in the oven, or with a Brazing-pan cover : Serve
with Sauce a la Nivernotfe, (fee Sauce Articles) or with
any other reliihing Sauce, as you ihall think proper.
Fricandeaux de Poulets a VEfpagnole.
Fricandeaux of Chickens, Spanifh Fafhion.
J>ONE two or three middling Chickens thoroughly,
and fluff them with a Farce made of fat . Livers,
fcraped Lard, two Yolks of Eggs, Pepper, Salt, and
one
The PROFESSED COOK. 213
me Shallot chopped very fine ; few them up to hinder
he Farce from getting out, and give them a few turns
n a Stew-pan with Butter ; wipe them, and lard like
it Fricandeau ; braze them in good Broth, with a
.lice of Ham, a Faggot, a little Bafil, two Cloves,
:ind half a clove of Garlick : When done, take them
out, fift the Sauce, and reduce it to a Glaze, to put
r>ver the larded part: Serve with a Spanifh Sauce, See
;:he Sauce Articles.
Poulets au Verd-Pre. :
Chickens with a Meadow-green Sauce,
VfAKE a Farce with the Livers, fcraped Lard, chop-
ped Parfley, green Shallots, Pepper and Salt ;
fluff the Chickens with it, wrap them in ilices of Lar4
and Paper, and roaft them : Serve with the above
Sauce, whiph you will find in th.e Sauce Articles,
Poulets d la Card/Ml.
Chickens the Cardinal's Faihion.
Y^UT the Breaft Bones out of two fat Chickens,
i and feparate the Skin from the Flefh without
breaking it ; ftuff them between, with Craw-fifh But-
ter, a little Pepper, Salt, two leaves of Bafil, and one
; clove of Shallots finely chopped ; few up the Skin
:very well, and give them a few turns in a Stew-span
over the fire with Butter; then wrap them up in dices
of Bacon and Paper to roaft : Make a Sauce with
good Jelly Broth, and half a glafs of white Wine,, or
a Lemon Squeeze : When ready, add a bit of Craw*
filh Butter, and ferve upon the Chickens.
Matektte de Poulets a la Broche,
Matlot of Chickens roafted.
CCALD a dozen of fmall white Onions, and put
them into a Stew-pan, with Mufhrooms, a faggot
of fweet Herbs, green Shallots, Thyme, Laurel, two
P 3 or
214 ffl> e PROFESSED COOK.
or three fat Livers, and a bit of good Butter ; when
fried a little, add half a glafs of white Wine, Cullis
and Broth, Salt, Pepper, and a little Vinegar or fmall
Capers whole : Serve under a couple of roafled Chic-
kens, and garnifh the Difti with fried Bread.
Matektte de Pov.lets a
Matlot of Chickens with Eel.
/^ U T two Chickens, each into quarters ; put them
into a Stew-pan, with a good bit of Butter, a fag-
got of Parfley, Shallots, Thyme, Laurel, one clove
of Garlick, three of Spices, and one dozen of fmall
Onions, firft fcalded ; foak this awhile, then add a
glafs of white Wine, or more, two or three fpoonfuls
of Cullis, Pepper and Salt : When the Chickens are
half done, put to them an Eel cut in pieces, and half
a fpoonful of whole Capers ; and when quite done,
take out the Faggot and Garlick, and ferve the reft
upon the Chickens ; garnifh round with fried Bread.
Matektte de Poulets Cults*
Matlot of roafted Chickens.
/"^ U T roafted Chickens as for a FricafTee, and fkin
them ; place the bits properly on the Difh you in-
tend for table, and put a little Broth to them to warm ;
make a Ragout of fmafl Onions, firft fcalded, then
boiled in Broth and Cullis, with a faggot of Parfley,
Shallots, half a leaf of Laurel, Thyme, and two
Cloves : When three parts done, put to it one dozen
of fmall Craw-fifh, and a little Salt and Pepper ; and
when ready, add a little Vinegar, and ferve upon the
Chickens.
Grenadins de Poulets*
Small Fricandeaux, done after the fame Manner as the
large ones, fluffed, larded, and glazed.
Poulets
*Tbe PROFESSED COOK. 215
Poitlets aux Trnfes.
Chickens with Truffles.
OARNISH the bottom of a Stew-pan with flices of
Veal and Ham, Truffles flicjd or whole, a fago-ot
of fwect Herbs, a little Balil, two Cloves, Pepper
and Salt ; trufs two Chickens as for roafting, and put
them into the Stew-pan, covered with flices of Lard ;
foak them on a middling fire about a quarter of an
hour, then add a glafs of white Wine, and finifh on
a How fire : When done, lift and fkim the Sauce, add
two fpoonfuls of Cullis, and reduce it to a Sauce con-
fiflencc ; put the Truffles round the Chickens, and
ferve the Sauce upon them. Chickens roafted with
Truffles, are allb done by fluffing them with the
Livers and Truffles chopped together, and mixed with
a little Butter : Serve with a Ragout of Truffles under
them.
Poulcts a la Saint Cloud.
Chickens St. Cloud Faihion.
T)ONE two Chickens all to the Legs, and fluff them
with a Ragout made of fmall Onions, chopped
Truffles or Mufhrooms, fat Livers, and Anchovies,
all cut into dice, and well boiled with pretty thick
Cullis ; few up the Chickens, and trufs them as if
they were not boned ; give them a fry in Oil or
frefh Butter, and braze them in fome good Cullis,
upon a flow fire, between flices of Lard and Lemon :
When done, fift and fkim the Sauce, add a little
more Cullis, Pepper and Salt, and ferve upon the
Chickens.. You may alfo ferve with what Sauce
you think proper, being brazed and fluffed atter
this manner.
P 4 Poulets
216 yke PROFESSED COOK.
Poulets a la Liaifon aux petits Oeufs Compofis.
Chickens Liaifon Sauce, and fmall Eggs ihammed.
r* U T two Chickens into quarters, and braze them
with flices of Lard, a glafs of white Wine, a fag-
got of Parfley, green Shallots, a little Bafil, one clove
of.Garlick, two Cloves, a bit of Butter, Flour, Salt,
Pepper, a Dice of Ham, and one or two fpoonfuls of
Culb's : When done, fift the Sauce, fkim the Fat clean
off, and add three Yolks of Eggs beat up with fome
of the Sauce. While the Chickens are brazing make
your fham Eggs after this manner: Soak Bread Crumbs
in good Cullis, until it is quite thick ; put it into a
Mortar, with one clove of Shallots chopped very line,
a fpoonful of Beef Marrow melted, and four or five
hard Yolks of Eggs ; pound thefe together with Pep-
per and Salt, then add two raw Yolks of Eggs ; mix
it well all together, make it into little Balls, which
roll in Flour, and put a moment into boiling Broth ;
then put them into the Sauce as prepared, and ferve
upon the Chickens.
Poulets a la Vittageoife.
Chickens Country Falhion.
/^UT out the Breaft-bones of two Chickens, and
trufs them as for boiling ; give them a fry in But-
ter, lard the Breafts with fprigs of Parilev, the Sides
with Lard, and roall them, bailing with Hog's Lard
to keep the Pariley crifp : When they are done, have
ready a well-tailed Ragout of Cucumbers, fplit the
Breads, and pour it into the Chickens : Serve under
a good Cullis Sauce.
Poulets an Gratin*
Chickens in Gratin.
*TPAKE roafted Chickens, fuch as have been at table,
or others, cut them in pieces, and put them into
a Stew-pan with a few fpoonfuls of Cullis, half a
glafs
PROFESSED COOK. 217
glafs of white Wine, a bit of Butter, chopped Par-
fley, Shallots, Mulhrooms, Pepper and Salt ; fimmer
all together about a quarter of an hour ; lay the
Chickens in the Dim you intend for table, with half
of the Sauce in the bottom, and Bread Crumbs or
Cruft Parings ; fimmer it until it catches ; (which is
the meaning of Gratin) when ready, add the remain-
.der of the Sauce upon the Chickens.
Poiikts en Surtout.
Chickens Mafqueraded.
/"""UT two Chickens into quarters, and braze them
with dices of Lard, a few flices of Lemon peeled,
a little Confommee, Pepper, Salt, a Faggot, and two
Cloves : Cut a large Eel into pretty long pieces, and
fplit each in two, without quite feparating them ; take
out the Bones, and lard the outride with fine Lard :
Boil this in Veal Cullis ; which, when done, reduce
to a Glaze, to glaze the Eel with ; lay the pieces of
Chickens in the Table-dim, and a piece of Eel upon
each : Serve with a Spaniih Sauce, or any other, ac-
cording to fancy and convenience.
Poukts a la Reine.
Chickens, with Sauce a la Reine.
''PAKE roafted Chickens, which have ferved before ;
cut all the Flefh from the Breaft, and cut out the
Breuft-bone; mince the Meat, and mix it with a Farce
made of Bread Crumbs, Cream, Beef Suet, fcraped
Lard, chopped Parfley, Shallots, Pepper, Salt, Nut-
meg, and four or five Yolks of Eggs ; fill the Chic-
kens with this, as if whole; fmooth them with a
knife dipt in Whites of Eggs, ftrew them over with
Bread Crumbs, and bake them in the oven : Serve
with a Sauce a la Reine.
Poukts
2 1 8 ttc PROFESSED COOK:.
Poukts an Celadon*
Chickens with Sea-green Sauce.
CCALD a good quantity of Parfley and Garden CreP
fes, or any other Herbs ; fqueeze the Water out,
and pound the Herbs very fine ; put them into a Stew-
pan with a good deal of Butter, fimmer them about
half an hour, and then fift them in a Stamine, preffing
hard with a fpoon to extraft the Juice of the Herbs ;
take part of this Butter to make a Farce, with the
Livers chopped, Salt and Pepper ; fluff the Chickens
\vith it, and wrap them in llices of Bacon and Paper
to roaft ; put two or three fpoonfuls of Cullis into a
fmall Stew-pan, boil it a moment, and put to it fome
of the former Butter ; add a Lemon Squeeze^ when
ready to ferve upon the Chickens.
Poukts a F Aiigloife.
Chickens, Englifh Fafhion.
pUT half a pint of Cream into a Stew-pan, with as
much Milk, and a handful of Bread Crumbs ; fim-
mer this till the Liquid is quite reduced to a thick Pap,
then add four or five hard Yolks of Eggs chopped, a
good bit of Butter, chopped Parfley, Shallots, Pepper
and Salt, a-*kt*-1r ^rrjtnrl Nnrmrrj^ and three raw Yolks
of Eggs to make the mixture ; ftuff a couple of good
fat Chickens with it, which ought to be truffed as for
boiling, place a few llices of peeled Lemon upon them,
wrap them up in Lard, and roaft them : Make a Sauce
with a good bit of Butter rolled in Flour, the Chick-
ens "Livers boiled and minced, a few chopped Capers,
one Anchovie, a few drops of Vinegar, Pepper, Salt,
and Nutmeg; reduce it as a white Liaifon, and ferve
over the Chickens, being firfl {tripped of the Lard
and Lemon dices.
Poukn
PROFESSED COOK. 219
Potdets en CaiJ/es.
Chickens in Paper Cafes.
'"pAKE roafted Chickens, and cut all the white Meat
into large Fillets ; marinate it about an hour,
with a little Oil, Padlcy, Shallots, Mufhrooms, half a
Bay-leaf, Pepper and Salt ; make Cafes of white Paper,
put the Fillets therein with their Marinate ; and place
them in the oven or under a brazing-pan cover :
When done, wipe off the Fat as much as poffible, and
add a little Cullis, and a Lemon Squeeze.
Poidcts au Romeftic.
Chickens au Romeflic, or with a Cullis made with
Fragments.
'"PAKE a Rabbit kept long, and cut as many Fillets
(without Bones) as you can ; marinate thefe about
an hour in melted Butter or good Oil, with chopped
Truffles, Mufhrooms, Shallots, Parfley, Pepper, Salt,
and Nutmeg ; take out the Breaft Bones of two Chick-
ens, without breaking the Skin, fill them up with the
Fillets of Rabbits, and the Marinate, few them up
very well, and trufs them for roalling ; give them firit
a fry in Butter, and then roaft them, wrapped in ilices
of Lard and Paper : For the Sauce, fimmer the Car-
cafe of the Rabbit chopped in pieces, with Legs and
Pinions of Poultry, adding thereto half a glafs of
white Wine, and three fpoonfuls of good well-tafted
Cullis ; lift it, and ferve upon the Chickens. You
may alfo ferve with a Sauce made with the above Cul-
lis j or with any kind of Game.
Cu[(fes de Poulets a differentes Sauces &? Ragouts.
Legs of Chickens with different Sauces and Ragouts.
V\7HEN you have occafion to ufe the white Meat of
Chickens by itfelf, (which is often the cafe where
a deal of work is done) the Legs may alfo ferve.for a
good Difh. Braze them with pieces of Lard, and a
few
220 The PROFESSED COOK.
few flices of Lemon, to keep them white : Serve them
with what Ragout or Sauce you think proper.
Poulets a la DucheJJe.
Chickens, the Duchefs's Fafhion.
("]UT fome Artichokes as for frying, leaving only a
few of the tender Leaves ; fcald them a moment
in boiling Water, and then in Broth, with a few flices
of Lemon, Pepper and Salt : Roaft two fmall fat
Chickens ; and make a Sauce with chopped Parfley,
Shallots, Mumrooms, a bit of Butter, and Flour ; add
to this half a glafs of white Wine, two fpoonfuls of
rich Jelly Broth, and a little fprig of Fennel ; boil the
Sauce a moment and fkim it well : When the Chickens
are ready, put them on the Dim, the Artichokes round
them, and the Sauce over all.
Poulets aux petit 3 Pois.
Chickens with green Peas.
r^UT one or two Chickens as for a Fricaflee, put
them in a Stew-pan with a little Broth, a good bit
of Butter, Flour, a faggot of Pariley, Shallots, and a
little Mint ; when half done, put a quart of green Peas
into the fame Pan, boil on a flow Fire, and add
two fpoonfuls of Cullis and a little Salt ; let the Sauce
be fliort, and take out the Faggot before you ferve. If
you would have it white, add three Yolks of Eggs
beat up with Cream, (leaving out the Cullis and Gravy)
give it a boil, Itirring it continually, and reduce the
liquid as much as poffible.
Poulets d la Peek.
Chickens in a Hurry.
gINGE a couple of Chickens trufled as for boiling,
fplit them at the back, and flatten them pretty
much with a Cleaver, or any thing elfe ; fcald a few
flices of Fillet of Veal, and lay them in the bottom of
a Stew-pan, with a flice of Ham and two or three
flices
PROFESSED COOK, 221
flices of peeled Lemon ; parboil the Chickens with a
good piece of Butter, two fpoonfuls of Oil, chopped
Parfley, Shallots, Muihrooms, Pepper and Salt ; then
lay them in the firft Stew-pan upon the Veal, fprinkle
feme chopped Sweetbreads over them, and cover
them over with flices of Lard ; let them foak about
a quarter of an hour on a flow Fire, add a fmall
glafs of white Wine, and finim the brazing ; then take
out the Chickens, lift the Liquid, and add to it fome
good Cullis ; boil it a moment, fkim it very free from
Fat, add a Lemon Squeeze if neceilary, and fervc
upon the Chickens. A Fowl, Pigeons, or any other
kind of Poultry, may be dreffed after the fame manner.
Ponkts au Parmefan.
Chickens with Parmefan Cheefe.
T>RAZE a couple of Chickens with flices of Veal,
and Bacon, a faggot of Parfley, Shallots, Thyme,
Laurel, a little Bafil, two Cloves, and half an Onion ;
let them foak fome time ; then add half a glafs of
white Wine, a little Broth, whole Pepper, Salt, a good
bit of Butter, and a little Cullis : When done, fift and
fkim the Sauce ; put part of it into the table Diih with
rafped Parmefan over it, and the Chickens upon that ;
bafte them with the remainder of the Sauce, and
fprinkle more Parmefan over them ; put them into the
Oven, or under a Brazing-pan Cover, with heat enough
to give them a fine yellow colour ; laftly, clean the
border of the Dilh, and ferve with a Ihort Sauce.
Poulets au Blanc-mange*
Chickens with a Blanc-mange.
AT AKE a Blanc-mange with a pint of Cream, boiled
' with a little Coriander, and a Laurel Leaf; take
it off the Fire, and put to it a handful of fweet Al-
monds, finely pounded; fift it in a Stamine feveral
times, then add four or five raw Yolks of Eggs beat
up with a little Cream ; put it on the Fire, ilin ing it
constantly,
222 The PROFESSED COOK.
conftantly, for fear the Eggs Ihould curdle : Mince the
Breaft of a Fowl roaftcd very fine, with Beef Marrow,
leafoned with Pepper, Salt, and Nutmeg, and mix all
together. Bone two Chickens, all to the Wings and
Legs, and Huff them with this Blanc-mange, truls them
properly, and lew them up very well ; put them a mo-
ment in boiling Water, to fcald ; braze them with
Dices of Lard, ibme Milk, a Faggot, two whole Shah-
lots, Pepper and Salt ; when done, prick them in three
or four places to let the Fat out, and wipe them with a
clean Cloth : ferve with a Cullis a la Reine.
Poidets au Verjus*
Chickens with Verjuice Grapes, or others.
DUT a good handful of Verjuice 'Grapes into boiling
Water for a moment to fcald ; then put them into
a Stew-pan with two or three fpoonfuls of good Cnllis
and Jelly Broth, a piece of Butter, Pepper, and Salt :
Serve this upon a couple of Chickens roafted, and
Huffed with their Livers., &c.
Poulets au Sultan.
Chickens, Turkifli Fafliion.
a Farce with a Sweet-bread fcalded, fat
Livers, and Mufhrooms, cut into dice, with
fcraped Lard, Pepper, Salt, chopped Parfley, and Shal-
lots ; ftuff two boned Chickens with this, braze them
with ilices of Bacon and Lemon, firft peeled, flices of
Veal, one or two fmall bits of Ham, a Faggot, half a'
Laurel Leaf, two Cloves, a little Broth, and half a
glafs of white Wine ; braze them on a flow Fire about
an hour, then fift and fkim the Sauce; add a little
Veal Cullis, and fmall Yolks of hard Eggs, or iham
ones, as before directed (See Poidets anx Petit s Oeufs,
page 216 ;) boil it half a quarter of an hour, and ferve
upon the Chickens.
Poulets
PROFESSED COOK. 223
Poulets a la Favorite.
Favourite Chickens.
DONE two Chickens thoroughly, and make a good
Farce with Breaft of Fowl roafted, Beef Suet or
jvounded Lard, fweet Herbs finely chopped, Pepper,
ialt, and Yolks of Eggs, iufficient to mix it well;
:ut the Chickens in two, and lay fome of this Farce
upon each half; cut an Eel into Fillets, which lay
upon the Farce, and cover it over with the Remain-
der, imoothing it with a Knife dipt in White of Eggs;
then roll up the Chickens in dices of Lard and pieces
of Starnine, and tie them well with Packthread ; braze
them in Broth with two glaffes of white Wine, a fag-
got of Parfley, green Shallots, a Laurel Leaf, Thyme,
half a clove of Garlick, two of Spices, Pepper and
Salt ; when they are done, take off the Lard, and
wipe the Chickens very clean, fqueeze them a little in
a cloth to get the Fat out, and ferve with a Sauce made
after this manner : Put two dices of Fillet of Veal
into a Stew-pan, with one dice of Ham ; foak it on a
flow Fire about half an hour, then add two or three
glaftes of white Wine, and two fpoonfuls of good
Cullis ; boil it about half an hour, to reduce it to the
confiftence of a Sauce ; lift it, Ikim it very clean, and
fervc it upon the Chickens.
Povlets en Salade.
Chickens in Sallad.
r^UT one or two good Lettuces as for Sallad, put
them in the bottom of your Saliad Difh, and upon
them Fillets of roafted Chickens, intermixed with An-
chovies, chopped Capers, and Sallad Herbs, properly
dilpofed in the form of Sprigs, Flowers, or any other
fort of defign.
Poule'ts
224 *The PROFESSED COOK.
Poulets Mignons aux Piftaches.
Favourite Chickens, xvith Piftachio Nuts.
"DONE two fmall Chickens, all to the Legs and
Wings ; fluff them with a Farce made of Sweet-
breads, chopped Truffles, or Mufhrooms, fcraped
Lard, Pepper, Salt, and two raw Yolks of Eggs ;
trufs them as if whole, and few them up to keep the
Farce in ; braze them flowly for about an hour with
flices of Bacon, Lemon, and Veal, a Faggot, two'
Cloves, whole Pepper, Salt, and two fpoonfuls of
Broth ; fift and fkim the Sauce, add two fpoonfuls of
good Veal Cullis, and a handful of Piftachio Nuts
Icalded ; boil together a few minutes ; wipe the Chic*
kens very clean, and ferve the Sauce upon them.
Matektte des Poulets aux Racines.
Matlot of Chickens with Roots.
/^UT a large Chicken into quarters, and put it into
a Stew-pan with five or fix thin flices of Pickled
Pork, two or three fpoonfuls of Broth, a little Cullis,
a Faggot, and two Cloves ; let it fimmer flowly : Cut
Carrots and Parfneps to whatfhape you pleafe, and fcald
them with one dozen of fmall Onions ; fimmer them
awhile in a Stew-pan by themfelves, with a good bit
of Butter, and then add a little Broth -and Cullis :
When three parts done, fift and ikim the Sauce of the
Chicken, and put it to the Roots ; reduce the Liquid
pretty thick, and ferve it upon the Chicken, the
Pickled Pork intermixed.
Poulets Glaces.
Chickens Glazed.
>pRUSS two Chickens as for boiling, and either cut
them in two, or leave them whole ; finge and lard
them as you do Fricandeaux, then braze them with
flices of Veal, one flice of Ham, three or four whole
Mufhrooms,,
The PROFESSED COOK. 225
Mulhrooms, a faggot of i'weet Herbs, half a clove
of Garlick, and two of Spices ; add a little Broth,
and fimmer (lowly : When done, lift the Sauce, and
j: reduce it to a Caramel, to glaze all the Brcaft part
, of the Chickens : Put a little more Broth and Cullis
into the fame Stew-pan, to gather the remainder of
the glaze, which will ferve you for Sauce, adding a
Lemon Squeeze. You may ferve thefe Chickens with
any Revved Greens.
Poulets a la Payfanne.
Chickens Country-wife Fafhion.
T>OIL a handful of Bread Crumbs in Cream till it is
quite thick, then take it off the fire, and put to it
a quarter of a pound of Butter, four Yolks of Eggs,
.Thyme, chopped Parfley, one Shallot, Pepper and
Salt ; ituff the Chickens with this, and roaft them,
being wrapped in dices of Lard and Paper ; make a
Sauce with a bit of Butter and Flour, one Anchovy-
pounded fmall, whole Capers, Pepper and Salt, a lit-
tle Vinegar and Broth ; make a Liaifon over the fire,
like a white Sauce, and ferve it upon the Chickens.
Poulets en Gdec ^ appelles Au Pere Dov'illet.
Chickens in Jelly, Au Pere Douillet, viz. Fribbling.
HpRUSS two Chickens as for boiling, fingc them, and
lard them with large Lardons rolled in fine Spices
and fiveet Herbs ; boil them with a Knuckle of Veal
firil fcalded, half a pint of white Wine, two Cloves,
a faggot of Parfley, Shallots, Thyme, Laurel, and a
little Coriander : When the Chickens are done, take
them out and let ihcni cool; fkim the Broth, fift it,
and boil it awhile with a Lemon diced, one raw Egg,
(and the Shell pounded) to clarify the Broth : When
this is clear, fift it in a napkin ; put the Chickens into
a pan much of their own bignefs, place upon them
ipru*s of 2reen Parftev. and other Colours as you ihall
O - * t i
think
226 The PROFESSED COOK.
think proper, bathing the Chickens firft with Whites
of Eggs to make them flick ; lay the Chickens Breafts
undermoft, pour over a fufficiency of the Jelly to
cover them, and let them cool. When you want
to ufe them, dip the Pan a moment into warm Water,
and turn them over gently.
Poulets a FIndienne.
Chickens Indian Falhion.
(See Turkifh Falhion, they are much the fame.)
Poukts a la Marmotte.
Chickens the young Wench's Fafhion.
/""LIT Carrots and Parfneps to what fhape you like,
and boil them in Broth with fmall Onions fcalded :
Cut Mufhrooms and pickled Cucumbers into dice,
put thefe in a Stew-pan, with a bit of Butter, half a
clove of Garlick, a Faggot, two Cloves, a little Broth,
Pepper and Salt ; boil awhile on a flow fire, then add
a fpoonful of Cullis, and the Roots ; give them a boil-
ing together, and ferve with roalted Chickens.
Du D I N DON.
Of TURKEY.
Dindon d la Broche a different Ragouts*
Roafted Turkey with different Ragouts.
JJ[ E N Turkies are moflly preferable to Cocks for
whitenefs and tendernefs ; the fmall fleihy ones-
are the moft efteemed, and they ought to be kept as
long as the weather will admit. Make a Forced-meat
with the Liver chopped, Parfley, Shallots, fcraped
Lard, Yolks of Eggs, Pepper and Salt : When pro-
perly trufled, give the Turkey a few turns over the
fire
he PROFESSED COOK. 227
fire in a large Stew-pan with Butter ; fluff the Farce
under the Breafc where the Craw was taken on*", and
roafl it, with Lemon flices. upon the Bread to keep it
white, dices of Lard, and double Paper : Serve with
what Ragout you think proper, as Mufhrooms, Mo-
rels, fmall Onions, or large Spanifh ones, Girkins,
fmall Melons, Cucumbers, Truffles, Green Peas, iYnall
Garden Beans, Endive, Cardoons, Roots of any forts,
Celery, Craw-filh, or any thing, according to the
feafon.
Dlndon farci d'Oignons & petit Lard.
Turkey fluffed with Onions and Pickled Pork.
OCALD two dozen of fmall white Onions, and boil
them in Broth, with half a pound of Pickled Pork
cut into thin flices, a faggot o f Par/lev, screen Shal-
* OC? -* * O
lots, Thyme, a Bay-leaf, two Cloves, whole Pepper
and Salt : When done, drain them all, fluif the Tur-
key therewith, and wrap it in flices of Lard and Pa-
per to roafl : Make a Sauce with a bit of Butter, a
^flice of Ham, two Shallots, and a few Mufhrooms ;
foak it awhile, then add two ipoonfuls of Broth, and
as much Cullis ; fimmer it about half an hour, fkim
it and fift it : When ready, add a fmall fpoonful of
Muflard, a little Pepper and Salt.
Dlndon au Pere Douillet.
(See the fame Name in Chicken Articles.) .
GINGE a Turkey over the Charcoal, and trufs it as
for boiling, the Legs within the Carcale ; put it in
a large Brazing-pan with flices of Fillet of Veal, a
Knuckle, a good bit of Ham, a few flices of Beef,
a large faggot of Parfley, green Shallots, one Laurel
Leaf, Thyme, a little Bafil, four Cloves, a little
Broth, a pint of white Wine, Salt and Pepper; boil
on a flow fire until the Turkey is done, then take it
out, drain it, fift the Broth, and' put it on the fire
again with two raw Eggs, (the Shells bruifed) and
2 two
PROFESSED CotfK.
two or three dices of peeled Lemon ; boil it, dirrino;
n until it becomes clear, and lift it in a napkin or
jelly-cloth : Put the Turkey into a Pan much of its
OAI'I bignels; boil five or fix Cniw-fifli, lay them pro-
perly in the bottom of the pan, intermixed with green
Pudlev, and other Colours, put the Turkey upon this,
Bread: undermoil, and pour the Jelly upon it. When
you want to life it, dip the Pan in warm Water, and
turn it over gently upon a napkin : Garnifh the Difh
with Parilev.
Dindon en
Turkey Coloured.
f^ U T a Turkey in two, and bone it thoroughly;
make a good Farce with Bread of roafted Fowl,
and every thing as alreadv repeatedly directed ; lay
fome of it upon each half pretty thick, then lay on
minced Ham, Girkins, Trurlles or Mufhrooms, or
both, Bacon cut into dice, hard Yolks of Eggs,
White of Fowl, a few fweet Almonds, and Piftachio
Nuts ; cover thefe again with fome of the Farce, roll
up each half, wrap them in dices of Bacon and a
piece of Stamine, or any thing elfe to keep them
fait, and put them into a Brazing-pan much of their
own bignefs, with good Broth, half a pint of white
Wine, dices of Veal and Beef, fweet Herbs, two or
three Shallots, on clove of Garlick, three of Spices,
Thyme and Laurel ; braze them on a dow fire about
three hours ; let them cool in the Broth, to ferve cold
upon a napkin, or in dices. It may alfo be done
u hole, and equally well.
Dindon a la Daube.
Turkey Dobed.
KE a good Salpicon, viz. a Farce with raw Meat
as before directed ; lard an old Turkey through
and through with large Lardons, rolled in Salt and
fine
'The PROFESSED COOK. 229
fine Spices, fvvect Herbs finely chopped, and mixed
all together ; put it into a Brazing-pan of its own big-
nefs, with flices of Lard at the bottom, a laree fa or-
. _s^ *^
got of fweet Herbs, four Cloves, one of Gariick,
Thyme, Laurel, two or three Onions, two Carrots in
bits, \vholc Pepper and Salt, a glafs of Brandy, a pint
of white Wine and Broth ; braze flowly about fix or
feven hours until the Fleili gives under the finger ; re-
duce the Broth, fkim it and fift it : Let the Turkey
cool in the Sauce, to ferve cold together. It may
alfo be nfed hot with the fame Sauce. An old one is
equalh good as a young one for a Daube.
B
Daube de Dindon
Turkey dobed another Wav.
ONE an old Turkey thoroughly; lard a middling
Fillet of Veal in the fame manner as the Turkey
a la Daube ; lard alfo the Turkey, and fhiff it with
the Fillet of Veal ; finifh as the former, and ufe it
the fame way.
Dindon au Court Eoiullon.
Turkey in its own Gravy.
HpAKE out the Breaft-bonc of a Turkey, and fluff it
with a Sweet-bread fcalded ; cut into fmall bits
Miiilirooms, fcraped Lard, Pepper and Salt ; put the
Turkey into a Brazing-pan of its own bigncfs, wrap-
ped up in dices of Lard, with two fpoonfuls of Broth,
a jill of white Wine, a Faggot, Thyme, Laurel, three
Cloves, and a little Nutmeg ; braze flowly, and turn
it two or three times : When done, fkim the Sauce,
fift it, and add a chopped Shallot ; reduce the Sauce,
and ferve upon the Turkey.
Dlndon
230 57^ PROFESSED COOK.
Dindon Farci de Trufes a FEJpagnok.
Turkey fluffed vvith Truffles, Spanifli Sauce.
p E E L about a pound, or a pound and a half of
Truffles, add a little Salt, Pepper, and fcraped
Lard, and fluff a frefh-killed Turkey therewith ; few
it up clofe, wrap it in two or three fheets of Paper,
and keep it in this flate for three or four days, that it
may take the flavour of the Truffles ; then roafl it
with flices of Lard round, and the fame Paper : Serve
with a Spanifli Sauce. See Sauce Articles.
Dindon en Timbak.
Turkey in Moulds.
"DONE a fat middling Turkey thoroughly, cut it in
two at the back, fpread it in a Stew-pan, and fill
it with a good Salpicon made after this manner : Cut
into fmall bits, Truffles, Mufhrooms, a fcalded Sweet-
bread, fat Livers, Parfley, Shallots, Pepper and Salt.
Put this into the Turkey, and few it up like a bag ;
place a few flices- of Lemon upon it, wrap it up in a
Stamine, giving it the form of a Kettle-drum ; (that
is, round at bottom, and flat at top) braze it in a
Stew-pan of its own bignefs, with a little Broth, a
glafs of Wine, a few flices of Veal, a Faggot, three
Cloves, half a clove of Garlick, Thyme, Laurel,
Pepper and. Salt: When done, fkim the Sauce, and
fift it ; add a little Cullis, and reduce it to a good
confidence : Serve this upon the Timbale, being firft
well wiped of its Fat.
Dindon a rEcarlaie.
Turkey Scarlet Colour.
'J'AKE up the Skin of a fmall Turkey from the
FL-fh without breaking it, and fluff as much
Craw-fifh Butter under as poffible ; fluff the infide
with a Ragout made of the .Liver, Mufhrooms, Pep-
per
The PROFESSED COOK. 231
per and Salt, prepared in a good Cullis fhort Sauce ;
few it up, and wrap it witr^ dices of Lard and Pep-
per. Serve with a Craw-fiih Cullis ; you will find the
method of making it in the Cullis Articles.
*.
Dindon a la Mayence.
Turkey Mayence Faihion.
'TpRUSS a Turkey for roafling, finge it over the fire,
and lard all the Breafl with Mayence Ham, in-
ftead of Lard ; (cut the Ham with the grain, other-
wiie it will break in larding) wrap the Turkey up in
feveral Papers, and roafl it, bailing it often with But-
ter : Make a Sauce with a rich Cullis, half a glafs of
white Wine, two fpoonfuls of Gravy, Pepper, Salt,
and two or three Shallots finely chopped.
Dindon a la Poele.
Turkey in a Hurry.
USS a Turkey with the Legs inward, and flatten
it as much as you can ; put it in a Stew-pan, with
melted Lard, chopped Parfley, Shallots, Mulhrooms,
and a little Garlick ; give it a few turns on the fire,
and add the Juice of half a Lemon, to keep it white ;
then put it in another Stew-pan, with flices of Veal,
one (lice of Ham, the melted Lard, and every thing
as ufed before, adding whole Pepper and Salt ; cover
it over with flices of Lard, and foak it about half an
hour on a flow fire ; then add a glafs of white Wine
and a little Broth, and finim the brazing; fkim and
fift the Sauce, add a little Cullis to make a Liaifon,
reduce it to a good confiftence, and ferve upon the
Turkey.
Dindon Farcl de Marons & Saucijfes.
Turkey roafled, fluffed with Saufages and Chefnuts.
"DO AST what quantity of Chefnuts you think pro-
per, peel them, and pound a few to make a
Farce, with the Liver, chopped Parfley, Shallots, &cv
a little
23 2 ybe PROFESSED COOK.
a little Salt and Pepper, a bit of Butter, and three
raw Yolk's of Kggs ; fluff the Craw of the Turkey
with this, and the Body with the whole Chefnuts, and
a good many fmall Saulages, firft fried in Butter till
half done ; roaft the Turkey, wrapped up with flices
of Lard and Paper, and ferve with a Cheinut Cullis.
See Cullis Articles.
Salmi dc D'mJon.
Turkey hafhed.
/"^UT the remains of a roaftcd Turkey properly ; put
them into a Stew-pan, with a glafs of white Wine,
chopped Parfley, Shallots, Mufhrooms, Truffles, if
any, Salt and Pepper, two fpoonfuls of Cullis, and
a little Broth ; boil half an hour, and reduce to a
iliort Sauce: When ready, add a pounded Anchor,
and a Squeeze of Lemon ; ikim the Sauce free from
Fat, and fervc all together.
Cuijfes de Dindon a la Provenfak.
Legs of Turkey the Provence Fafliion.
'jpAKE the Legs of a roafted Turkey, put them into
a Stew-pan with a glafs of Wine, as much Broth,
Pepper and Salt, a faggot of fweet Herbs, two Cloves,
and one of Garlick ; fimmer about an hour to reduce
the Sauce : Make a Ragout with a Sweet-bread, chop-
ped Mufhrooms, Parfley, Shallots, and a bit of But-
ter ; foak this a little while, then add a little Broth
and Cullis, and boil it fome time : When ready, add
a pounded Anchovy, chopped Capers, and a handful
ot Olives floned ; warm together, without boiling :
Let your tafte guide you for Pepper and Salt, and
the fharpncfs of the Sauce, which fliould be rclifhing.
Serve upon the Legs. This is alfo called Cuijes
Mafiuiu t viz. Legs mafked.
_ Raw Legs of Turkies are alfo brazed tender, then
dipped in Oil or melted Butter, broiled of a fine
brown
PROFESSEDCOOK.
brown colour, and ferved with Sauce Remouhuk. This
lait is called CuiJJfS de Dlndon d la Gendarme,
Ailes &? Cnijfcs de Dindon Qlace:s.
Wings and Legs of Turkey Glazed,
off the Wings and Legs of a Turkey ; (if of
a large one, the Wings alone will do for a Dilli)
cut them pretty large from the Breaft, lard them all
over, or only one, to pleafe different palates ; braze
them on a flow fire with fliccs of Veal and Ham, a
Faggot, two Cloves, whole Pepper, Salt, and Broth :
When done, fkim the Sauce, reduce it to a Glaze,
and finifh it like Fricandeaux. You may allb braze
the Legs in the fame manner, and fervc them with
what fie wed Greens, Sauce, or Ragout, you mall think
proper. Or they may be drelfed a la Saint e Meneboidt,
or with Sauce Robert. The remainder of the Turkey
will ferve for Filets a la Bechamel, in Paper Cafes, mi
Gratin, for Forced-meat, and many other purpofes,
as occafion fhall require The Legs of Turkies that
have been fervcd before may alib be dreifed as above.
Filets de Dindon de plttfieurs
Fillets of Turkey different Ways.
the remainder of a roafled Turkey into Fillets,
all to the Legs ; prepare a Sauce with chopped
Mufhrooms, a bit of Butter, chopped Parfley, a Fag-
got, Shallots, half a clove of Garlick, Broth, Pep-
per and Salt ; boil it fome time, then take out the
Faggot and Garlick ; put in the Fillets to warm with-
out boiling, and add a Liaifon of two Yolks of Eggs
and Cream, and a Lemon Squeeze, when reaily.
You may allb -drefs it with Cullis Sauce, or any
other,
234 Tfie PROFESSED COOK.
CuiJJes de Dlndon en Fafon de Cuijjes d'Oyes.
Legs of Turkies prefervcd, like the Legs of Geefe.
T3 OAST the Turkies till about half or three parts
done, and let them cool ; then cut off the Legs
and Wings properly, and lay them clofe in an earthen
veflel, fprcading fome Salt upon each, and a few Lau-
rel Leaves between ; lift the Fat of the roafting, mix
it with frefh Hog's Lard, and melt a fufficient quan-
tity of thefe together to pour into the pot, fo as to
cover the whole ; let it cool, nd then cover it with
Leather or ftrong Paper, and fallen it fo that the air
does not penetrate. When you have occaiion to ufe
them, dip them in hot Water to melt off the Greaie,
and finilh them in a Braze ; or broil them, and fervc
with what Sauce or Ragout you pleafe.
CuiJJes de Dlndon en Surprife.
Sham Legs of Turkey.
ID ONE a couple of Legs quite to the end, and fill
the infide with a Farce made of Livers, Sweet-
breads, Mulhrooms, farfley, Shallots, Pepper and
Salt, two Yolks of Eggs, fcraped Lard, and a little
Nutmeg; few them up, and braze them with flices
of Lard and Lemon : 'Serve with a Spaniih Sauce.
Legs that have been ferved before will alfo do for this
Difh ; but then the Farce muft be previoufly boiled
in Cullis, firft covered with Bread Crumbs, and finilhed
in the oven.
Pates de Dindons a la Sainte Menehoult.
Stumps of Turkies, Sainte Menehoult; fried or broiled.
g I N G E ten or twelve Stumps over a Charcoal fire,
pick them very clean, and cut off the Spurs and
-laws ; braze them in a fmall Stew-pan with fat
Broth, two glafles of white Wine, a Faggot, Thyme,
Laurel, Nutmeg, one Onion, a couple of Carrots cut
in
The PROFESSED COOK. 235
in three or four pieces, Pepper and Salt ; when done,
drain them, dip them in the Fat of their Braze, roll
them in Bread Crumbs, and broil them {lowly, bafting
often with Butter: Serve with fried Parfley. You
may alfo fry them, being dipped in a good thick Bat-
ter: When they are brazed tender, you may ferve them
with what Sauce you pleafe; alfo in Jelly, with Colours,
and Taragon Vinegar : Serve cold with the Jelly pro-
perly laid.
Des PIGEONS.
Of PIGEONS.
Fricaffee de Pigeons a la Pouktte.
White Fricaffee of Pigeons.
CCALD a few Pigeons in hot Water, (if large ones
cut them in quarters, middling in halves, and if
fmall ones let them remain whole, miffing the Legs
inwards) put them into a Stew-pan, with a good piece
of Butter, a flice of Ham, chopped Mulhrooms, a
Faggot, Thyme, a Bay-leaf, and two Cloves ; foak
them a little while, then add a fmall quantity of Broth,
with very little Salt, and whole Pepper ; fimmer on
a flow fire, reduce the Broth, and take out the Ham
and Faggot ; make a Liaifon with two Yolks of Eggs
and Cream, warm without boiling, and add a Lemon
Squeeze. If you would garnifli the Pigeons with any
thing, fuch as Sweet-breads, or Artichoke-bottoms,
fcald them in boiling Water before you put them to
the Pigeons. You may alfo drefs them with Cullis,
as many people do not like Cream, adding, in like
manner, Sweet-breads and Artichoke-bottoms, which
fliould be half done before mixing with the Pigeons,
as they require more time to braze than young Pigeons,
which
236 The PROFESSED COOK.
which arc commonly ufcd for this purpofc. In this
inftance they are called Pigeons au Coulls.
Fricajjee de Pigeons av.x petits Pols.
FricalFee of Pigeons with Green Peas.
T)REPARE fmall Pigeons as the former, or cut large
ones into quarters or halves; put them into a Stew-
pan with a good piece of Butter, a fl'ice of Ham,
what quantity of Peas you pleafe, a faggot of Pariley,
and a little Broth and Gravy : When half done, add
a little Cullis ; finilh the boiling, reduce the Sauce,
and take out the Faggot and Ham : If you pleafe you
may add a trifle of Sugar, Salt and Pepper, accord-
ing to tafte. You may allb drefs them white, by only
ufing Broth in the boiling, and finifhing with two
Yolks of Eggs beat up with Cream.
i
Fricajjee de Pigeovs a la Payjlmnc.
Fricaflee of Pigeons Country Fafhion.
^UT half a pound of Pickled Pork into thin illces,
and foak it on the fire about half an hour, until
it is half done ; fcald two or three large Pigeons in
boiling Water, cut them into halves, and put them to
the Pork, with a faggot of Parfley, Shallots, Thyme,
Laurel, and two Cloves ; foak them a little while,
then add Water and whole Pepper : When done, ikim
and fift the Sauce, add three Yolks of Eggs and
Cream, and make a Liaifon without boiling : When
ready, add a little Vinegar.
Pigeons en Surtoui.
Pigeons Mafqucraded; (fee Chickens ditto).
Pigcot-iS an SoleiL
Pigeons of a fine bright Colour.
QCALD fmall Pigeons, leaving both the Pinions and
Legs, fplit them a little at the back, and Ikewer
the Legs fo as to keep them pretty clofe ; braze them
with
iJje PROFESSED COOK. 2.37
with a few ilices of Lard, ilices of Lemon, a Faggot,
two Cloves, a flice of Ham, Pepper, Salt, and a little
Broth : When they are almoft done, take them out to
drain, and dip them in a good thick Batter made of
Flour, two fpoonfuls of good Oil, fine Salt, Cyder,
Small Beer or Wine, poured in by little and little,
and ilirred continually to make it of a pretty thick
confidence ; fry them in frelh Hog's Lard, or Oil,
of a fine yellow Colour, and ferve with fried Parfley.
It is the fine brown Colour which they ought to
have when properly fried, which gives them the name,
as in fevcral other Diflies.
Pigeons Foures aitx Plftacbes.
Stuffed Pigeons and Pifbchio Nuts.
"DON E three or four large tame Pigeons, all to the
Wings and Legs ; ttuff them with a Salpicop made
of Sweet-breads, fat Livers, chopped Muflirooms,
Parfley, Shallots, Pepper and Salt ; few them up as
if whole, and braze them with fliccs of Lard and
Veal, a Faggot, a glafs of white Wine, and as much
Broth : When done, fift and fkim the Sauce, add two
fpoonfuls of Cullis, and boil a moment ; then add a
linall handful of fcalded Piftachio-nuts, and ferve
upon the Pigeons.
Pigeons an Court Bouillon.
See Turkey ; this is done the fame, allowing for the
difference of time in brazing, &c.
Pigeons a la Saint e Mcncboalt.
"PHIS has been repeated fo often, th;U I fliall forbear
giving any further direction about it, except an\
material reafon fhould require it ; as common fenfe
will guide, for the different forts of meat.
DEEL
2 j8 T'he PROFESSED COOK.
Pigeons Glaces aux Legumes.
Pigeons Glazed and ferved with ftewed Greens.
*"p H E Y are larded and brazed like Fricandeaux and
Chickens, as before directed; finifh the fame way,
and ferve with fuch ftewed Greens as the feafon af-
fords, or as fancy directs.
Pigeons a la Perigord au Gratin.
Pigeons Perigord.
as many whole Truffles as you have Pigeons,
and put them into a Stew-pan with a glafs of white
Wine, a flice of Ham, Broth, a Faggot, and two
Cloves, and fimmer them fome time : Trufs four or
five fmall Pigeons, the Legs inwards ; take a little
Broth and Flour, with a few dices of Lard and Le-
mon, Pepper and Salt; make this boil, and ilir it
continually, then boil the Pigeons flowly therein :
The Truffles being done, take out the Faggot and
Ham, put the Pigeons to them, and fimmer them
fome time together : Make a little Forced-meat with
Livers of Poultry, chopped Mumrooms, Truffles,
Parfley, and Shallots, mixed with a little fcraped
Lard, two Yolks of Eggs, Pepper and Salt ; put this
into the bottom of the Dim, and place it on ames fire
to make it catch at bottom ; drain the Fat off, and
ferve the Pigeon upon it, intermixed with the Truffles.
Pigeons tiu Cingara, (an old Gafcoon Word.)
gRAZE four Pigeons with flices of Lard and Broth,
a faggot of fweet Herbs, a little Salt and Pepper ;
cut four flices of Ham, which foak fome time in
Water to make them frefh, then foak them in a Stew-
pan on the fire until they are done; take them out,
and put a little Cullis into the fame Pan, with a little
Vinegar, to gather what remains at the bottom, and
boil it a moment ; put the four flices of Ham upon
pieces of fried Bread of the fame bignefs, and the
Pigeons
PROFESSED COOK. 239
Pigeons intermixed, and pour the Sauce over all; or
with only the Ham flices upon the Pigeons, with the
Sauce poured over them.
Pigeons a la Broche a differentes Sauces & Ragouts.
Roafted Pigeons with different Sauces and Ragouts.
A/fAKE a Farce with the Livers, Mufhrooms, Par-
fley, Shallots, fcraped Lard, two Yolks of Eggs,
Pepper and Salt ; fluff the Pigeons with it, and roaft
them with a (lice of Lard wrapped in Paper, or with-
out ; and ferve them with what Ragout you think
proper, or is moft convenient. You may alfo braze
them, and ierve with what Sauce or Ragout you pleafe.
Pigeons au Bafilic.
Pigeons with Bafil.
T)RAZE what Pigeons you pleafe in a common Braze,
the Legs being truffed inwards ; make a Farce
with Bread Crumbs foaked in Cream till it is quite
thick, Beef Suet fcalded, a little chopped Bafil, Par-
fley, green Shallots, Pepper and Salt, mixed with
Yolks of Eggs : When the Pigeons are done, drain
them, and let them cool, then wrap them^all over with
fome of this Farce ; bathe them in Eggs, fprinkle
them with Bread Crumbs, and fry them of a good
colour: Serve with fried Parfley. You may alfo pre-
pare this Dim with Pigeons which have been fer.ved
already, with or without a Farce : Cut them in two,
dip them in thick Batter and Bread Crumbs, and fry
them as before : Serve with fried Parfley.
Pigeons en Hochepot a FEfpagjiole.
Hotchpot of Pigeons, Spanifh Fafhion.
*T*RUSS two or three large Pigeons, and boil them
in a fmall Soup-pot with Broth, all forts of Roots
fcalded, as Carrots, Parfneps, Celery, one dozen of
Onions, a faggot of ParQey, Shallots, Thyme,
one
40 *fbe PROFESSED COOK.
one Laurel-leaf, whole Pepper and Salt; boil on a
flow fire with little Liquor : When they arc done,
put the Pigeons into the middle of the Difii, take out
the Faggot, and place the Roots round, well inter-
mixed : Serve with a Spanifh Sauce.
Pigeons are alfo ferved with any forts of ftewed
Greens ; and in this inftance they are brazed by them-
felves, and ferved upon what Greens you pleafe.
Obferve, that they take their name from the Greens
with which they are ferved, as, Pigeons a la Braze d la
w/f, &c. that is, Pigeons brazed with Succory, &c.
Pigeons en Crepine an Pontifc*
Pigeons in Cowl, Pontiff Sauce.
HpHEY are done as all other directions to the fame
purpofe, fluffed with a good Farce made of Sweet-
breads, or Veal Kidney, Herbs, &c. brazed, and
ferved with the above Sauce.
Pigeons anx Ecre-v[jJl'S.
Pigeons with Craw r -fifh Cullis.
T> O I L the Tails of the Craw-fifli whole in good
Broth ; you may alfo add a little Cream to the
Craw-fifli Cullis, and one or two Yolks of Eggs, to
give more confidence : Drefs four middling Pigeons,
two being larded like Fricandeaux, and a couple of
Sweet-breads cut in two, and two of the pieces larded
alfo : Glaze the larded pieces ; and to keep the others
\\hite, put a flice of Lemon and a flice of Lard upon
each, while brazing : Thcfe may either be ferved with
ilcwcd Greens, or with the ufual Sauce. Pigeons and
Parmefan are done after the fame manner as all other I
Diflics under the fame direction : Alfo an Gratia.
Obferve, that as four Pigeons alone look rather naked
in a Firfl-courfe Dilh, they fhould be garniihed with
Sweet-breads, Artichoke-bottoms, Forced-meat Balls,
Chefnuts, Olives, or whole Craw-fifli, well tailed, and
brazed together.
Pigeons
PROFESSED COOK. 241
Pigeons a la Bry, a I'ltalienne.
Pigeons a la, Bry, (the Inventor's name) with Italian
Sauce.
1 '"TRUSS two or three large tame Pigeons as for roaft-
ing ; make a Stuffing with the Livers, chopped
' with Padley, Chibol, a trifle of Garlick, fcraped
[ Lard, Pepper and Salt, and mix it well with two
Yolks of Eggs ; lard the Pigeons with fprigs of green
Parfley pretty thick, and, while roafting, bafte them
! ' often with frem Hog's Lard, to keep the Parfley green
'and crifp: Serve with Sauce a I'ltalie/me, which you will
j find in the Sauce Articles.
Pigeons a la Creme av.x EcreviJJes.
Pigeons with Cream and Craw-fifh, as a FricafTee.
, "DRAZE the Pigeons with a few flices of Lard and
the ordinary Seafoning: Make a Ragout with fmall
Craw-fifh well picked, by. putting them into a Stew-
pan with a few Mulhrooms, a faggot of Parfley, a
: few Chibols, a little Balil, two Cloves, and a proper
I quantity of good Butter ; keep them a little while
upon the fire, and then add fome Broth, Pepper and
] Salt ; reduce till it is pretty thick, and make a Liai-
i fon with three Yolks of Eggs beat up with Cream, a
t little Nutmeg, and fome Parfley fcalded and chopped ;
i finifh as ufual without boiling, and ferve the Pigeons
i upon the Ragout.
Pigeons au Beurre d' Ecrevijfis.
Pigeons with Craw-fifh Butter.
'"THEY are prepared by fluffing fome of the -Butter
under the Skin of the Breafts, then roafting them,
and ferving them with Confommee Sauce, a little of
the Butter being mixed therein. See the method of
making Craw-fifli Butter, hereafter.
R Pigeons
242 The PROFESSED COOK.
Pigeons accompagnees mix Ecrev/J/es.
Pigeons accompanied with Craw-filh.
"DRAZE the Pigeons in a light Braze, with the like
number of large Craw-fifh ; feafon the Braze pro-
perly, and fkim and lift the bottom of it to ferve with
the Pigeons, intermixed with the Craw-filh, and add
what feaibning you pleafe to the Sauce.
Small Pigeons are alfo fomctimes ferved in the
Shells of large Craw-filh, which muft be properly
picked of the fmall Claws, and the Meat made into
a Farce. Put a fmall brazed Pigeon into each Shell,
and place the Farce round them ; then rub them over
with Yolks of Eggs, and put them into a Stew-pan
with a few flices of Veal, a glafs of white Wine, and
a few fpoonfuls of good Cullis : When done, fkim
and lift the Sauce, add a little more Cullis, and ferve
them hot. The Pigeons require but a Ihort time
to braze.
Pigeons a la Cbarmante.
Pigeons in a delightful Manner.
CCALD five or fix fmall Pigeons, and braze them
with a few flices of Lard and peeled Lemon, Pep-
per, Salt, a faggot of fweet Herbs, and Broth. Lard
three or four Sweet-breads as for Fricandeaux, and
put thefe laft into a Stew-pan by themfelves,- with
fome Broth, a few thin flices of Veal Fillet, a Fag-
got, a few Chibols, two Cloves, and a little Bafil ;
braze flowly ; and when done, lift and Ikim the Braze,
and reduce it to a Glaze, to rub over the larded fide
of the Sweet-breads ; add a little Confommee to ga-
ther the remainder of the Glaze which may Hick to
the bottom of the Pan, fift it again through a fieve,
and add a little more Pepper and Salt, if neceflary,
and a good fqueeze of Lemon. Intermix the Pigeons
and Sweet-breads upon the Table-dilh, and pour the
Sauce
PROFESSED COOK. 243
Sauce over the former, but not over the latter, as it
would fpoil the colour of the Glaze.
Pigeons an Monarque.
Pigeons Roy^l Fafhion.
ClNGE what number of Pigeons of an equal big-
nels you pleafe, put a peeled Truffle in each, and
give them a fry in Butter, with chopped Mufhrooms,
Parfley, Chibols, a flice of Ham, Pepper and Salt ;
then put them into a Stew-pan to braze, with a few "
dices of Veal firit fcalded, and the firft Seafoning over
the Pigeons ; cover them with thin ilices of Bacon,
and a Laurel-leaf, and put a fhect of white Paper over
the whole ; (top the Pan clofe, and iimmer on a flow
fire until they be quite tender : Take out the Pigeons,
and wipe off the Fat ; lift the Braze, boil a moment
to ikim it very clean, and, when ready, add a Le-
mon Squeeze, and ferve it upon the Pigeons.
Pigeons en Surprize a la Ravigotfe.
Pigeons Mafked, with Ravigotte Sauce.
CCALD five or fix fmall Pigeons, and trufs them
with the Legs inwards ; fcald alfo as many Cab-
bage Lettuces for a quarter of an hour, and then,
fqueeze out the Water ; make a Farce of roaftcd
Poultry, fcalded Suet or Cow's Udder, Bread Crumbs
foaked in Cream, chopped Parfley, Chibols, Shallots,
Pepper and Salt ; mix thefe well together with raw
Yolks of Eggs, and put fome of this Farce into each
Lettuce, and a Pigeon in the middle ; tie them very
well with packthread, and braze them in a fmall Pot
or Stew-pan, with a little Broth, a flice of Ham, a
faggot of fweet Herbs, half a clove of Garlick, (or
two of Shallots) a Laurel-leaf, two Cloves, and a lit-
tle Salt and coarie Pepper : When they are done, take
them out ; fqueeze them gently in a clean Cloth to
R 2 extraft
244 je PROFESSED COOK.
extract the Fat, and ferve with hot R'avigotte Sauce.
See the Sauce Articles.
ClNG
Pigeons d la
Picreons with Cream Sauce.
o
E the Pigeons on a Charcoal fire, trufs them
as the laft, and fcald them a moment in boiling
\Vater ; fplit them a little at the back, and fill them
with a Farce made of fcalded Sweet-breads cut into
dice, mixed with chopped Mufhrooms, Shallots, Par-
fley, Pepper, Salt, and fcraped Lard ; braze them
between thin dices of Lard with a few fpoonfuls of
Broth, and when done, drain and flatten them a little; '
place a Farce made of Poultry and proper feafoning,
mixed with raw Yolks of Eggs, as ufual, round each
Pigeon ; roll them in Veal Cowl, dip them in Yolks
of Eggs, and then in Bread Crumbs, drop a little Oil
over them, and give them a good colour in the oven :
When ready, wipe off the Fat, and ferve with a good
rich Culiis Sauce ; that which is called Reftorant, (or
the richeft) is as proper as any.
Pigeons au Parmefan, et au Gratln.
Pigeons glazed, or with Parmefan Cheefe.
g I N G E five or fix fmall Pigeons, and fluff them
with a Farce made of their Livers, with fcraped
Lard, chopped Mufhrooms, Shallots and Parfley ;
put them into a Stew-pan upon tnin flices of Veal,
and flices of Lard over them, with a few fpoonfuls of
Broth ; fimmer on a flow fire, and when done, take
out the _ Pigeons: Put a little Culiis into the fame
Pan, boil it a moment, and fift it in a fieve ; put a
little of this Sauce into the Table-difh, with iviped
Parmefam Cheefe, and the Pigeons upon it ; thai cdd
more Sauce and Cluefe, and keep the Difh on afhes
fire, with a proper cover whereupon to place- hot coals
fufficient to give the Cheefe a yellow-brown Colour ;
or
The PROFESSED COOK. 245
or it may be done in a foft oven : Serve it dry. For
the Gratia ; take a fcaklcd Sweet-bread and two fat
Livers, and cut them into two or three pieces ; take
alfo two or three Artichoke-bottoms half boiled, \vith
a few Mnfhrooms, a flice of Ham, four fmall Pigeons
linged and icdded, a little Parilcy and Thyme, half
a clove of Garlick, a few Chibols, two Cloves, one
Laurel-leaf, and a proper quantity of Butter ; give all
.a fry in a Stew-pan for a few minutes, then add fome
Gravy and a glafs of white Wine, a little Broth,
coarfe Pepper and Salt ; fimmer f lowly, and when
done, Ikim off the Fat very clean, pour half of the
Sauce into the Table-dilh, and place it on a pretty
fmart fire until it forms a Gratin, viz. catches at the
bottom ; then put the Pigeons thereon, and the re-
mainder ; fimmer a little while together that the Ra-
gout may take the tafte of the Gratin ; and when ready
to ferve, add a Lemon Squeeze to the remainder of
the Sauce, and pour it over all,
Pigeons a la Fiane.
From the Name of the Inventor.
A/TAKE a good Puff-pafte, cut it into pieces of a
proper bignefs, and prefs each hard into a Scol-
lop-fhell, to make it take the form thereof, and then
bake them in the oven ; obferving to prepare double
the number of thcfe artificial Pafte-ihells to the num^
ber of Pigeons you intend to drefs. Take three or
four pretty large Pigeons, fcald them, leaving the
Legs, Wings, and Heads, and braze them in well-
feaioned Braze till about half done ; then take them
out, dip them in a Batter made of Flour, Oil, white
Wine or Beer, the White of an Egg beaten vp, and
a little Salt, taking care that it be neither very thick
nor thin : Laftly, fry the Pigeons of a fine yellow
colour, ferve one in each of the Paile-iliclls, nnd
cover them over with another.
R 3 Picons
246 tfhe PROFESSED COOK.
Pigeons aux AHes, aux Grenadlns.
Pigeons as if alive, with Fricandeaux.
'"PAKE half a dozen Pigeons of equal bignefs, and
fcald them without taking off the Heads or
Wings ; truTs the Legs within the Body, 7 and put
fmall fkewers in the Necks, to keep them in the form
in which they appear when feeding ; braze them ilowly
for about an hour in a White Braze, with a few dices.
of Ham, Veal, and Lard, placing the Pigeons upon
the Meat, backs .imdermoft, and laying thin dices of
Lard over them; feafon them with a little Salt and-
coarfe Pepper, half a peeled Lemcn diced, a glafs of
white Wine, a little Oil, and fome fvveet Herbs. Pre-
pare a fmall Fricandeau, which lard, braze, and glaze
as ufual : When ready to ferve, place the Fricandeau
in the middle of the Dim, and the Pigeons round it,
flicking the Bills therein as if they were feeding upon
it ; fift and fkim the Braze as ufual, add a little Cullis
to thicken it, and pour it over the Pigeons only, and
not over the Fricandeau.
Pigeons d la Brunette.
Brown Pigeons.
GlNGE five or fix middling-fized Pigeons, lard them
thoroughly with Truffles, and give them a fry in
a Stew-pan with a few fpoonfuls of Oil or Butter,
chopped Truffles, Parfley, and Shallots ; then put
them with all their feafoning into another Pan, gar-
ni(hed with ilices of Ham and Veal, cover them over*
with thin Ilices of Lard, and foak them about half an
hour on allies fire ; add a glafs of white Wine, as
much Broth, and finifh the brazing ; take out the Pi-
geons, put a little Cullis to the Braze, boil it a mo-
ment, Ikim and fift it well through a fieve, add a
Lemon Squeeze, and ferve it upon the Pigeons.
PigeotU
^he PROFESSED COOK. 247
Pigeons au Revere/id.
Pigeons the Clergyman's Fafhion.
'TpRUSS good large Pigeons with the Legs inwards,
fplit them at the Back, flatten them, a little, and
marinate them about an hour in Oil, with the Juice
of a Lemon, two whole cloves of Garlick, two or
three Spice Cloves, Thyme, Laurel, Pepper, Salt,
Bafil, and Parfley ; then fry them in Hog's Lard, and
fcrvc with fried Parflev.
j *
Pigeons a la bate.
Pigeons in a hurry.
'TpRIM fmall Pigeons, and put them into a Stew-
pan with a good piece of Butter, a glafs of Wine,
half a Lemon fliced, a bunch of Parfley, Chibols,
Shallots, Bafil, two Cloves, a flice of Ham, and a.
few fmall dices of Veal firft fcalded ; put the Pan
upon a brifk fire for about a quarter of an hour, then
place them upon a flow fire, fimmer them till perfectly
done, and ferve with what Sauce you pleafe.
Pigeons au Gros Re/ic.
Pigeons with a Ragout.
GINGE middling-fized Pigeons, and leave the Legs
at full length; fluff them in the Craw with a Farce
made of their Livers, fcraped Lnrd, chopped Truffles
or Muihrooms, Shallots and Pariley, mixed with Yolks
of Eggs ; give them a fry in Butter, and then wrhp
each Pigeon in a (lice of Veal larded as for a Frican-
deau, and roaft them : Serve with any of the follow-
ing Ragouts, viz. of Sweet-breads, Mufnrooms, Truf-
fles, Cocks-combs, or fat Livers, properly relifned
with Pepper and Salt, and a -good Lemon Squeeze.
R 4 Pigeons
PROFESSED COOK.
' Pigeons a la Mtette.
Pigeons with Marrow.
'T'RUSS tolerable-fized Pigeons as for roafting, and
fluff them with a Farce made of Beef Marrow,
two Anchovies, Shallots, Parfley, a few Tarragon-
leaves, and a little Pepper, mixed with raw Yolks of
Eggs ; wrap the Pigeons in flices of Lard and Paper,
roaft them, and ferve with a Sauce made of Cnllis, a
glafs of white Wine, as much Broth" two flices of
peeled Lemon, a few Rocomboles bruifed, a little
Salt and Pepper ; boil this about half an hour, reduce
it to a good confidence, and lift it through a fieve ;
then add a piece of Butter and fome chopped Parfley,
iimmer it a little, and ferve it under the Pigeons.
Pigeons a la Provenple.
Pigeons Provence Famion.
'IPRUSS the Pigeons as for boiling, put them into a
Stew-pan with a fpoonful of Oil, fcalded Sweet-
breads, Mulhrooms and Truffles, (or you may leave
out the Truffles if you pleafe) a clove of Garlick, a
faggot of fweet Herbs, two Cloves, and a few Bafil-
leaves ; fimmer them a moment, add fome Broth Cnl-
lis, and a glafs of white Wine, and ftew them floxvly:
When done, fkim the Sauce, add three Yolks of
Eggs beat up with fome Broth, two Shallots finely
chopped, a little Nutmeg and Pepper ; make a Liai-
fon without boiling, and add a Lemon Squeeze when
ready to ferve.
Pigeons en Herifon.
Pigeons like Hedge-hogs.
J N preparing this Difli the Pigeons are larded with
Ham, the ends of the Lardons being left pretty
long, fo as to refemble the thorns of a Hedge-hog ;
they are then fluffed with a Salpkon half Hewed, and
afterwards
*fhe PROFESSED COOK. 249
afterwards brazed with proper feafoning, like all other
Ragouts, and ierved with what Sauce you pleafe.
\ Pigeons a rintendante.
Pigeons the Comptroller's Manner.
'T 1 H E S E are dreffed nearly the fame as Pigeons a la
Princejfe, (See pag. 250.) only that in this Diih
the Truffles are omitted.
Pigeons aux Qignons en Crcpine.
Pigeons in Cowl, With Onions.
r* U T a dozen of large Onions into dice, put them
in a Stew-pan with a good quantity ot Butter,
and ftir them over a flow fire till they are done ; when
they are cool, mix them with three raw "Yolks of
Eggs, a little fcraped Lard, a pinch of pounded An-
nifeed, two chopped Anchovies, Salt and Pepper.
Take fmall Pigeons brazed as ufuat, wrap them in
fome of this firft preparation, and afterwards in pieces
of Veal Cowl ; folder the Cowl with Yolks of Eggs,-
roll them in Bread Crumbs, and lay thern in the Ta-
ble-difh ; pour a few drops of Oil or melted Butter
over them, place them in the oven to take a good
colour, and ferve under them a Sauce made of good
Cullis and Confommee.
Pigeons a la Crapaudlne.
Pigeons like a Toad.
CINGE the Pigeons, and trufs them with the Legs
inwards ; and, to give them the form required,
leave the Head on, fplit them at the Belly, and turn
the Brcaft over the Head ; otherwife cut the Pinions
and the Neck off, and fplit them at the Back : Ma-
rinate them about an hour in Oil, with fprigs of green
Parfley, whole Shallots, chopped Mufhrooms, Pepper,
Salt, and a few chopped Chibols ; roll them in Bread
Crumbs feveral times, dipping them each time in the
Marinate,
250 The PROFESSED COOK.
Marinate, to make as much of the Crum 
